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Oct
5
Easy Rustic Apple Tart
If there is such a thing as a tart binge, I’ve been on one, as evidenced by cherry cream cheese tartlettes, a plum cream cheese tart, an apple custard tart (that wasn’t blogged because the way I made the crust could not be recommended), and this one, a simple rustic apple tart, the simplest of them all, and just as delicious, in its own simple, rustic way.
The easy part was using store-bought crusts. Yes, homemade crusts taste better, but store-bought ones are a good-enough substitute, and cut prep time down to about 15 minutes. Your choice, depending on how much time you have.
Either way, this simple rustic apple tart is really all about the apples, which you mix with brown sugar and a bit of cinnamon.
- Dough - store-bought or make your own:
- Flour - 1/4 cups (all-purpose or bread flour, either is fine)
- Sugar - 1 Tblsp.
- Salt - 1 tsp.
- Butter - 1 stick (8 tablespoons), chilled (from refrigerator) and cut into 1/2 inch cubes
- Water - 3-4 Tblsps., ice cold
- Apples - 2-3 large apples, or 4 small, (about 2-3 cups), cored and sliced thin, with peels. (I used 2 large Honey Crisps, but a combinatio of sweet and tart apples would be good.)
- Lemon Juice - 1/4 - 1/2 of a lemon (optional, enough to coat apples to avoid brown discoloration)
- Brown Sugar - 1/2 cup (packed, light or dark)
- Cinnamon - 1tsp.
Optional toppings:
- Egg - 1, beaten
- Sugar - 1-2 Tblsp.
- Walnuts - 1/4 cup, chopped
- If you are using store-bought dough, skip to step 10. If you are making dough, combine the flour, sugar, and salt in a large bowl. Mix well, then add the cubed butter.
- Use your (clean) hands to combine the butter into the flour mixture, rubbing it in with your fingers.
- Do this for a few minutes until it is crumbly, with some pea-sized pieces, but most of it combined (but crumbly).
- Add the cold water, starting with three tablespoons. Knead the dough a bit (in the bowl) and if it seems too dry, add up to another 1 tablespoon of cold water (I used all 4 tablespoons.)
- Knead about 10 times, until the dough is very well blended. Form into a disk, about an inch thick, cover with plastic and chill for at least 30 minutes or up to three days.
- To make the apple filling, coat thinly sliced apple pieces with lemon juice (optional, to avoid browning) and combine apples with brown sugar and cinnamon; toss gently to mix thoroughly.
- Use right away, or chill for later use. If a liquid collects in the bowl, drain it out.
- To make the crust and begin assembling the tart, remove the dough from the refrigerator, place on a floured surface and roll out with a floured rolling pin.
- Roll out until it is about 12-13 inches round. Remember, this is rustic and so it doesn’t have to be a perfect circle. Imperfections are part of the charm.
- Lift up the crust carefully and place on a greased sheet.
- Place apple pieces in the middle of the crust, leaving an edge of about 2-3 inches of crust. This will be folder over later.
- If you want it a bit fancy, arrange plum wedges in a circular pattern in the center.
- Fold the edges of dough over to partially cover the apples.
- Pinch together in about 4 places. Again, perfection is not the goal — this is a rustic, so irregularity is appreciated.
- It is important to make sure the tart is pinched closed, so liquid stays in the tart and does not leak out.
- Optional, but recommended, brush exposed dough with egg wash and sprinkle with sugar and walnuts. The egg wash gives the crust a shiny, rich look. The walnuts provide great flavor and a nice crunchy contrast to the apples and dough. The brown sugar caramelizes to a light but rich and gooey topping.
- Cook in a 350 degree oven for about 30 minutes, or until tart is golden to medium brown.
- Let cool before removing from the sheet and placing on a serving plate.
