Rustic Apple Tart
|2 cups||all-purpose flour|
|1/4 teaspoon||sea salt or 1/2 teaspoon kosher salt|
|12 tablespoons (1-1/2 sticks)||unsalted butter, cold and diced|
|3/4 cup|| ice water|
|4||Granny Smith apples|
|1/2 cup||granulated sugar|
|Zest from one orange|
|4 tablespoons (1/2 stick)||unsalted butter, cold and diced|
|Glaze - Option 1:|| |
|1/2 cup apricot jelly or jam |
|2 tablespoons||Calvados, rum or water|
|Glaze - Option 2:|| |
|1/2 cup||simple syrup|
Note: Because pastry dough requires cold ingredients, chill the flour, salt, sugar and butter in the freezer about 30 minutes before you're ready to begin. If you do not have a food processor, use a hand-held pastry blender or blending fork to cut butter into the flour mixture. Add ice water per the directions and mix lightly with a fork or spatula until dough comes together.
1. Set up food processor with multipurpose blade. Into food processor bowl, add flour, salt and sugar. Pulse a few seconds to combine. Add the chilled butter and pulse 6 to 8 times in 1-second pulses. Mixture will resemble coarse meal with pea-sized bits of butter.
2. Sprinkle 1/4 cup plus 4 tablespoons of ice water over the dough. Pulse 3 times. Dough will begin to clump. Add more ice water, 1 tablespoon at a time. After each addition, pulse 2 times, remove lid and pinch dough. If dough holds together, it's ready. If it doesn't, add another tablespoon of water, pulse and test again until dough holds together.
3. Remove dough and place on a floured board. Gather dough into one mound, kneading gently. Do not over work the dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 to 2 hours. Do ahead: dough will keep for 3 or 4 days in the refrigerator or up to 2 months in the freezer.
4. Preheat the oven to 400 degrees F.
5. Remove dough from refrigerator and let sit at room temperature for 5 minutes to soften slightly. Place dough on a pastry board lightly dusted with flour. Roll into a rectangle or oval shape, about 10 inches by 14 inches. Gently wrap the dough around the rolling pin and place it carefully on a baking sheet lined with a large sheet of parchment paper. Place baking sheet with dough in the refrigerator while you prepare the apples.
6. Peel and core apples. Cut apples in half and slice crosswise in 1/4-inch thick slices. Remove baking sheet with dough from the refrigerator. Starting at one side, layer apples in rows, making sure the apples overlap slightly to create a shingled look. Leave a 1-inch border of dough all the way around. Dice cold butter into small pieces. In small bowl, mix together sugar, cinnamon and orange zest. Sprinkle sugar mixture evenly over the apples and dot with butter. Carefully roll-up the pastry edge to create a raised border that will help prevent juices from leaking.
7. Bake 45 minutes to 1 hour, rotating baking sheet halfway through the baking cycle. When done, the crust is golden brown and the apples are caramelized.
8. Make glaze. To make the apricot glaze, heat jam or jelly with Calvados, rum or water in small saucepan. If using simple syrup for the glaze, heat syrup in small saucepan.
9. Brush glaze over hot apples and crust.
10. Slide tart off parchment paper and onto cooling rack. Let cool for about 15 minutes. Slice and serve.
We adapted this recipe from the French Apple Tart recipe by The Barefoot Contessa (Ina Garten)