I hope you have a nice Thanksgiving with family and friends or however you spent your day. I kind of feel like I failed a bit; at least with the prep the day before process. I should have only left the dinner rolls and the turkey for Thursday. My morning kinda got away from me. I thought I had it under control but we were supposed to eat around 1pm and I think I finally got into the shower around 1:30 oops we ended up eating around 2pm. I guess it could have been worse.
I made this rustic apple tart and it was really good and it came together quite easily and I really liked that it didn’t have to rest for an hour or so like some doughs need to as I did not have an hour or so this Thanksgiving morning. This recipe only needed to rest for about 10 minutes; I got that!
With the use of a food processor the dough comes together really fast with a few ingredients. It took me longer to peel and slice the apples than it did to make the tart from start to finish.
Rustic Apple Tart
Equipment
- 1 food processor
Ingredients
- 1½ cup all-purpose flour plus 1 tablespoon and more for dusting
- pinch kosher salt
- 1½ sticks cold unsalted butter cut into ½ inch pieces plus 2 tablespoons melted
- ⅓ cup ice water
- 3½ tablespoons sugar divided
- 4 large golden delicious apples peeled, cored and sliced into ¼ inch thick slices
- 2 tablespoons apricot preserves melted and strained
Instructions
- in a food processor, pulse 1½ cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas. About 5 seconds or so. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds or so. Transfer the dough to a lightly floured surface and knead two or three times, just until the dough comes together. Pat the dough into a disk. On the lightly floured surface, roll out the dough into a 16-17 inch round about ¼ inch thick circle.
- line a large baking sheet with either parchment or silpat. Roll the dough around the rolling pin to transfer to the baking sheet.
- in a small bowl, combine 2 tablespoons of the sugar and 1 tablespoon flour, sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1½ tablespoon of sugar and a sprinkle of cinnamon. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- pre-heat oven to 400°F. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is golden brown and cooked through. Brush the apples and crust with the preserves. Slide the parchment and tart onto a cooling rack, serve warmed or completely cooled.
