Friday, October 19, 2012

Rustic Apple Tart

Apple in wood bowl
Here are four good reasons why you should bake this apple tart: 
  1. It's a recipe from the charming new kitchen memoir, My Berlin Kitchen, written by a favorite food blogger and loose acquaintance.
  2. There is something perfectly fall-like about a bubbling, baked apple dessert.  
  3. It's free form, making it a pleasant, less fussy alternative to the traditional pie.  
  4. If your fridge looks anything like ours, below, it uses up a bunch of apples. And this photo was taken AFTER I baked!
Apples in fridge

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
unsalted butter

Dough in mixer

Rustic Tart Pastry Dough

Apple Peels and Cores simmering
Apple Glaze

Rustic Apple Tart

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