Rustic Apple Tart
This is an easy flaky pie crust. I would even say fail-safe.
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.