Saturday, November 15, 2014

Apple Tart


For the Dough
1-1/2 cups all-purpose flour
2 tsp. sugar
1/2 tsp. salt
11 Tbs. cold, unsalted butter
1 large egg yolk
3 Tbs. whole milk

For the Filling
4 cups peeled, thinly sliced apples
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg
1 Tbs. all-purpose flour
Sugar to taste
Pinch table salt

For crust:
1 large egg, beaten
2 Tbs. turbinado sugar

For the dough, add all ingredients and mix in a mixer with a paddle attachment or pulse in a food processor until combined. Or you can work the butter in with two forks. Wrap in plastic wrap and refrigerate.

Filling: Add the apples to a bowl and add all ingredients minus the flour.  Mix well and taste. You want the apples to be sweet to your liking.  Once you get the filling to your level of sweetness, add the flour and combine well.

Assembling: Roll the dough into a ball and roll the dough out into a circle. It doesn't have to be perfect. You want to make sure that you don't work the dough too much so that the butter doesn't melt. Pour the filling in the center and fold up the edges. you want to roughly pleat the edges so the tart looks like a pie. Brush the dough with the beaten egg and sprinkle crust with the turbinado sugar.

Bake the tart at 350-degrees for 40-55 minutes. You want the crust to be nicely browned. Allow for the tart to cool before serving.

Adapted from:
http://www.finecooking.com/recipes/rustic-apple-cinnamon-tart.aspx
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