Rustic apple tart

Yield: 1 servings

Measure Ingredient
1½ cup All-purpose flour 375 mL
2 tablespoons Sugar 25 mL
¾ cup Cold butter; cut into bits 175
\N \N ; mL
3 tablespoons Ice water; (or a bit more) 50
\N \N ; mL
4 \N Apples; (eg. golden
\N \N ; delicious or spy) 4
½ cup Brown sugar 125 mL
3 tablespoons All-purpose flour 50 mL
1 teaspoon Cinnamon 5 mL
1 \N Egg 1
1 tablespoon Sugar 15 mL
\N \N Sifted icing sugar



Place flour and sugar in a large bowl. Cut in butter until it is in tiny pieces. Sprinkle mixture with water and gather together in a rough ball.

Add a little more water if necessary to make dough stick together. (If you are making this in a food processor, blend flour with sugar with the steel knife. Add butter and process on/off until butter is in tiny bits. Sprinkle mixture with water and process until mixture comes together but is not a ball. Remove from work bowl and gather dough together lightly with your fingertips.)

Flatten ball of dough into a disc. Wrap with plastic an refrigerate until ready to use.

Peel, core and slice apples. Combine with sugar, flour and cinnamon.

Roll out pastry on a well floured surface to a thickness of approximately ⅙" (½ cm). Trim rough edges. Transfer dough to an upside down baking sheet. Mound apples on the dough leaving a border of pastry of about 2"/5 cm.

Fold up the border over the apples leaving a little in the center without pastry. Brush folded dough with egg. Sprinkle with sugar.

Bake in a preheated oven at 425F for 15 minutes. Reduce heat to 375F/190C and continue to bake 40 minutes. Cool at least 15 minutes before serving.

Carefully slide onto serving platter.

Sprinkle with icing sugar.

Converted by MC_Buster.

NOTES : This easy, rustic looking, open faced apple tart is from Bonnie Stern's revised "Desserts" book. This recipe serves 8.

Converted by MM_Buster v2.0l.

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