Apple Compote Tart with 1-2-3 Cookie Dough Crust

baked pie

Using a cookie dough crust makes pie-making easy.

Unlike classic pie dough, or short crust, cookie dough crusts require very little technical knowledge, little prep-time, and minimal working to make them pie-ready; no rolling pins required!

Another plus is that these types of doughs can be easily enriched with flavouring such as ground nuts,  fresh herbs, like rosemary, or spices like cinnamon to give your pie an extra kick.

In my last article, I wrote about 1-2-3 cookie dough and how it could be used as a base for other desserts- like pies.

In celebration of Quebec’s apple season, this recipe will be for an apple tart, filled with apple compote, using the cookie dough crust.

When it comes to making apple pie, the type(s) of apples you use will greatly effect the flavour and texture of your pie.

Red delicious, Macintosh, Cortland, and Spartan are softer varieties that will break down during cooking and become slightly mushy.

Granny Smith, Gala, Pink Lady, Ambrosia and Fuji are firmer apples that will keep their shape.

For this particular tart, you will need both types of apple; the soft kind to make the compote, and the firmer one for the apple slices adorning the top of the tart.

Apples Compote Tart with Cookie Dough Crust


1-2-3 cookie dough

Filling: Apple Compote

  • 4 apples
  • 2 tbsp butter
  • 1 tsp sugar
  • 1/2 tsp cinnamon
  • *optional 1/2 cup water


  • 3 apples
  • 1/4 tsp. cinnamon
  • 1 tbsp sugar
  • Honey to drizzle

*You can make the dough and the compote the day before and keep in the fridge.

You may also make the dough several days before, and freeze.


To make the compote:

1. Peel, quarter, core and dice your apples.

apple dice

In a large saucepan, over medium heat, melt the butter.

2. Add the apples, sugar and cinnamon and cover the pot, stirring periodically.

Apples just beginning to get soft

Apples just beginning to get soft

3. Cook until the apples cook down to a mushy consistency, and have become golden brown.

mushy apple-1

If you  choose to add  water, you will have a thinner textured applesauce. Without the water, your compote will be quite thick, and very richly flavoured.

To make the pie:

1. Pre-heat the oven to 400 degrees.

2. Remove the cookie dough from the fridge and allow to warm up for 5 minutes.

3. Using your hands, press the dough into your pie plate or tart shell, going up the sides. Trim any excess off the sides.

dough in shell 2

Bake at 400 degrees for 15 minutes.

While it bakes, prepare your apple topping.

1. Mix together the cinnamon and the sugar.

2. Peel, core and thinly slice your apples, then place in a bowl.Toss with the cinnamon sugar.


Fill the par-baked pie shell with the apple compote.

filled compote

Starting from the outside working your way in, fan the apples, overlapping slightly.

fanned apples 2


The finished pie!

The finished pie!

Drizzle with honey, and bake at 400 for 20-25 minutes until the apples and soft and have turned golden brown.



Serve warm or cold and ENJOY!

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