Rustic Apple Tart
Ingredients
- 1½ cups plus 1 tablespoon all-purpose flour
- Pinch of salt
- 1½ sticks cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
- ⅓ cup ice water
- 3½ tbsp coconut sugar (you can use regular if you like)
- 4 large Granny Smith apples, peeled and cut into ¼” thick slices
- 2 tbsp apricot preserves, melted
Instructions
- Preheat the oven to 400°.
- In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds.
- Sprinkle ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together.
- Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Be sure to flour the rolling pin so the dough doesn’t stick. Just sayin’
- Line a large baking sheet with parchment paper. Transfer the dough to the baking sheet.
- In a small bowl, combine 2 tablespoons of sugar with 1 tablespoon of flour, and sprinkle the mixture over the dough.
- Arrange the apple slices on top in overlapping concentric circles, leaving 3 inches to the edge. Fold the dough over the apples – this is rustic, so it doesn’t need to look perfect. Brush the apples with a little melted butter and sprinkle with the remaining 1 1/2 TB of sugar.
- Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through.
- Lightly brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
- Serve as is, with vanilla ice cream or whipped cream!
Tried this recipe?Let us know how it was!