A rustic apple tart is easy on the eyes and the taste buds. It would be perfect with a scoop of ice cream.
Course: Dessert
Keyword: apple, pastry, tart
Ingredients
Crust Ingredients
1 1/2cupsflour
1/2teaspoonsalt
2tablespoonssugar
12tablespoonscold butter
1/4cupcold water
Filling Ingredients
4cupspeeled baking applescut into 1/8-inch slices (I used honeycrisp)
1/3cupsugar
2teaspoonsvanilla
2rounded teaspoons cinnamon
2tablespoonsbuttermelted
1/8teaspoonsalt
Topping Ingredients
About 1 tablespoon flour
1eggbeaten
About 1 tablespoons sugarturbinado or regular
1tablespoonapricot jelly
Instructions
For the crust, pulse the flour, salt and sugar together a couple times in a food processor to combine them. Cube the butter and add it to the food processor and process until it’s about pea size. Add the water and pulse a few times until it’s just combined. (The dough will look very crumbly, but it’ll come together.)
Dump the dough mixture onto a floured counter and knead it until it comes together smoothly, adding more flour as necessary. Form it into a disk. Roll it out into about a 10-inch circle on the floured surface and place on a parchment-lined baking sheet with a rim.
Put it in the refrigerator while you peel and prep the apple mixture. Place the apple slices, sugar, vanilla, cinnamon, butter and salt into a large bowl and stir to combine.
Remove the dough from the fridge and slide the parchment onto the counter. Roll it out to about 18 inches and about 1/8-inch thick, and slide it back onto the pan (it won’t fit very well, but that’s no worry).
Sprinkle about a tablespoon of flour onto the dough and then place the apples in concentric circles, overlapping them as you go. Leave about two inches around the edge of the circle.
Fold the sides of the dough towards the center of the tart. It’ll create a two-inch rim around it and an opening in the middle. Pinch it together at the seams so it’ll stay put. Brush the dough with the beaten egg and then sprinkle the whole tart with the sugar.
Bake for about an hour or until the apples are soft and the crust is a golden brown.
Transfer the tart to a rack and let it cool. Combine the apricot jelly with 1-1/2 teaspoons water in a small bowl and microwave for about 20 seconds. Stir and brush onto the tart.