TIP OF THE DAY: Make An Easy Rustic Apple Tart | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Make An Easy Rustic Apple Tart – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Make An Easy Rustic Apple Tart

“You are just seven ingredients away from this apple tart,” says Lauryn Cohen, a.k.a. the blogger Bella Baker.

“It could be baking in your oven very, very soon. Just seven of the simplest, most standard ingredients (flour, sugar, butter, salt, water, apples, cinnamon) and a few easy to follow steps, and you’ve got yourself a dessert that tricks everyone into thinking you’ve spent hours baking this elegant yet rustic dessert just for them.”

Yesterday, we picked up some apples at our neighborhood farmers market and did just that.

Lauren uses a mix of apples; we used all Granny Smiths. She highly recommends an apple corer/slicer for speed.

RECIPE: RUSTIC APPLE TART

Ingredients
 
For The Dough

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  •  

    When was the last time you baked from scratch? Make this easy tart! Photo courtesy Bella Baker.

  • 2 tablespoons (1-1/2 sticks) unsalted butter, cut into 24 pieces
  • 3-1/2 tablespoons chilled water
  •  
    Filling

  • 4 medium sized apples, peeled, cored (reserve the cores for the glaze) and sliced thinly
  • 4 tablespoons unsalted butter, melted
  • 5 tablespoons sugar
  • 2-3 teaspoons cinnamon
  •  
    Glaze

  • 1/2 cup apricot jam
  •  


    You don’t even need a baking pan. The most
    rustic tarts are free form. This one is ready
    to go into the oven. Photo © Jokihaka |
    Dreamstime.
     

    Preparation

    1. MAKE the dough. Mix flour, sugar and salt in a large bowl; add in butter. Using your hands, mix butter into flour until mixture resembles a mix of cornmeal and peas. It’s fine to have some chunks of butter remaining.

    2. DRIZZLE in water, one tablespoon at a time, and stir until dough just holds together (never overwork dough—it toughens it). Toss with hands, and keep tossing until you can roll the dough into a rough ball. Flatten into a disk and refrigerate for 30 minutes. Remove from fridge and let soften for a couple of minutes. Smooth cracks at edges.

    3. ROLL dough on a lightly floured surface into a 14-inch circle about 1/4 inch thick. Dust off the excess flour from both sides of the crust with a dry pastry brush.

    4. PLACE dough in a lightly greased 9-inch round tart pan or simply a square baking dish. Or, make it galette-style without a pan, simply placing the dough on a parchment-lined baking sheet with the fruit in the center, and rolling up the dough to create the edges (see photo at left). This is how pies were baked for centuries, before people had baking pans.

     
    5. HEAT oven to 400°F.

    6. PEEL, core and thinly slice 4 medium apples into 8 slices (Lauryn used two Pink Ladies, one Golden Delicious and 1 Granny Smith). Further cut each apple slice into thirds, vertically.
    7. OVERLAP apples on dough: in a ring 2 inches from edge if going galette-style, or up to the sides if using a baking pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

    8. BRUSH melted butter over apples and onto dough edge. Sprinkle 5 tablespoons sugar and 2-3 teaspoons of cinnamon over dough edge and apples. (EDITOR’S NOTE: We mixed the sugar and cinnamon with the apple slices before placing the fruit into the crust.) Bake in the center of the oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes). Be sure to rotate the tart every 15 minutes.

    9. MAKE glaze: Put reserved apple cores in a large saucepan, along with the apricot jam and water. Bring to a boil and simmer for 15-20 minutes. Strain syrup through a strainer.

    10. REMOVE tart from oven and slide place onto a cooling rack. Let cool at least 15 minutes. Brush glaze over tart, slice, and serve.
    See the full photo show of preparation on BellaBaker.com.

      




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