Rustic Apple Tart




I  adore apple tarts, especially fresh from the oven. The flakey crust and cinnamon glazed apples give it the apple pie flavor without the time and effort of making an actual pie. 
I make the crust in my food processor, which takes about a minute and then stick it into the fridge while I peel and chop the apples. Then I just roll out the crust on some parchment paper, spread the apples, pinch the sides and transfer to a cookie sheet. No need for pie dishes, and clean up is easily contained on the parchment paper. 
 This is a quick and easy recipe that anyone can make. You will not be disappointed. You can serve it for brunch, tea or dessert. Its simple and delicious. 



Ingredients:

Dough-
1 3/4 cups of flour (2 TB more for rolling out crust)
3/4 tsp salt
2 tsp sugar
1 1/2 stick of cold butter (12 TB)
1/2 cup of sour cream
1/4 cup of cold water

Apple mixture-
4 apples (peeled, cored and thinly sliced)
1/4 cup of flour
1/4 cup of sugar
2 tsp cinnamon
pinch of salt

2 TB heavy cream
corse sugar


Directions:

1. To make the dough- combine flour, salt, sugar in a food processor, cut the cold butter into chunks and add to the food processor bowl. Shut the lid and pulse until combined and the butter is pea sized. Add the sour cream and half of the water, pulse to combine. Add the rest of the water. The dough should still be crumbly, but when you pinch it together it holds together. 
Place the dough onto plastic wrap and shape into a disc. Refrigerate for atleast 20 minutes, or until you have your apple filling ready. 

2. Preheat over to 375

3. Filling- In a medium sized bowls, combine your cored, peeled sliced apples, add the four, sugar and cinnamon. Mix and combine. 

4. Flour a large piece of parchment paper and roll out your dough into a circle about 14-16 inches in diameter. Spread the spread the apple filling on the dough, leaving about  a 2 inch border.
Fold the edges of the dough so that they overlap the previously folded edge. 

5. Transfer the parchment paper with the apple tart to a large cookie sheet. 

6. Brush the tart with the heavy cream and sprinkle the crust and apple with the coarse sugar. 

7. Bake for 45 minutes or until the dough is golden brown. Allow the tart to cool atleast 10 minutes before serving.   
Enjoy 


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