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Rustic Apple Tart

Pastry:
2 cupsall-purpose flour
1/4 teaspoonsea salt or 1/2 teaspoon kosher salt
2 tablespoonssugar
12 tablespoons (1-1/2 sticks)unsalted butter, cold and diced
3/4 cup ice water
Filling
4Granny Smith apples
1/2 cupgranulated sugar
1/2 teaspooncinnamon
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 tablespoonsCalvados, rum or water
Glaze - Option 2:
1/2 cupsimple syrup
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Rustic Apple Tart - Instructions


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

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Rustic Apple Tart - Instructions Continued

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

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Rustic Apple Tart - Instructions Continued

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)

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