- It's a recipe from the charming new kitchen memoir, My Berlin Kitchen, written by a favorite food blogger and loose acquaintance.
- There is something perfectly fall-like about a bubbling, baked apple dessert.
- It's free form, making it a pleasant, less fussy alternative to the traditional pie.
- If your fridge looks anything like ours, below, it uses up a bunch of apples. And this photo was taken AFTER I baked!
So get peeling! I promise your just sweet enough tooth will thank you.
Rustic Apple Tart
Courtesy of The Wednesday Chef
- 1 cup all purpose flour, plus more for dusting
- 1/2 teaspoon of sugar
- 1/8 teaspoon of salt
- 6 tablespoons (3 ounces) cold unsalted butter, cut into 1 inch cubes
- 3 to 5 tablespoons of cold water
- 2 pounds of apples, peeled, cored and sliced (do not through out scraps)
- 2 tablespoons unsalted butter, melted
- 3 to 5 tablespoons sugar, depending on your sweet tooth
- Apple scraps
- 1/2 cup sugar
- Rolling pin
- Baking sheet
- Parchment paper
- Plastic wrap
- Pastry brush OR paper towel
- Put the flour, sugar, salt and butter cubes for the dough in a food processor bowl. Pulse a few times, until the butter is broken up into lima bean size pieces
- Drizzle in the cold water one tablespoon at a time, processing or mixing as you go until the dough just holds. You may need more or less water depending on your climate
- Transfer the dough to a lightly floured work surface, and quickly gather into a 4-inch-wide disk. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 3 days
- Heat oven to 400 degrees and prepare a floured work surface again. Remove the dough from the fridge, and roll it out (turning over if you like) until its about 14 inches round. Since it will be a rustic tart, an ovalish shape is fine
- Place the dough on a parchment-lined baking sheet. Crowd as many apples as you can in concentric circles over the dough, leaving a 2 inch border. Fold the dough over the edges of the apples, leaving an open middle
- With a pastry brush or folded up paper towel, brush the butter over the apples and exposed upper crust. Top with a little sugar
- Slide into the oven on the center rack, and bake for 45 minutes, rotating halfway through
- Meanwhile, start the glaze by dumping the apple cores, peels, sugar and any leftover apple chunks in a sauce pan. Add water until the apple bits are just covered. Bring to a boil and cook for up to 30 minutes. Strain the liquid, discarding the trimmings. Return the liquid to the pan, and reduce until syrupy. About 10-15 minutes
- When the tart is finished, pull off the parchment paper and let cool on a rack for 15 minutes. Brush the glaze over the apples and enjoy warm or at room temperature