A Crispy Twist on Tradition: Rustic Apple Tart

November 12, 2012

A Crispy Twist on Tradition: Rustic Apple Tart


Sometimes tradition (or a particular guest) demands that the holiday meal end with apple pie. But you can still mix it up a bit with this lighter, less gooey version: close enough to the classic apple pie to keep the old-school relatives happy, but different enough to feel a bit more sophisticated.

 


Overview

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoons salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 3 tablespoons ice water
  • 1 tablespoon fresh lemon juice

Filling

  • 3 large Golden Delicious apples, (about 1 1/2 pounds) peeled, cored and thinly sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoons ground nutmeg
  • 1/4 teaspoons ground cinnamon
  • Confectioners' sugar for garnish

Instructions

Crust:

  1. Put flour and salt in a food processor and pulse to combine. Add butter and pulse until coarse crumbs form.
  2. With the motor running, pour the water and lemon juice through the feed tube and process just until dough leaves the side of bowl. Gather the dough into a ball, then place on a sheet of waxed paper and flatten into a disk. Wrap and refrigerate at least 30 minutes or until firm.
  3. Heat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  4. Sprinkle a work surface with flour. Roll dough with a floured rolling pin to a 13-in round (it doesn't matter if the edges are uneven). Drape dough over rolling pin and transfer to baking sheet.

Filling:

  1. Working from the outside to the center, arrange apple slices on top of the crust, in overlapping concentric circles, leaving a 2-inch border. In a small bowl, combine granulated sugar, zest, nutmeg, and cinnamon. Sprinkle mixture over apples.
  2. Fold edges of pastry in to partially cover apples.
  3. Bake 15 minutes. Reduce oven temperature to 375 degrees F and bake until apples are tender and pastry is golden, about 30 minutes.
  4. Cool on baking sheet on wire rack. Serve warm or at room temperature.



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