Rustic apple tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour 375 mL |
| 2 | tablespoons | Sugar 25 mL |
| ¾ | cup | Cold butter; cut into bits 175 |
| ; mL | ||
| 3 | tablespoons | Ice water; (or a bit more) 50 |
| ; mL | ||
| 4 | Apples; (eg. golden | |
| ; delicious or spy) 4 | ||
| ½ | cup | Brown sugar 125 mL |
| 3 | tablespoons | All-purpose flour 50 mL |
| 1 | teaspoon | Cinnamon 5 mL |
| 1 | Egg 1 | |
| 1 | tablespoon | Sugar 15 mL |
| Sifted icing sugar | ||
Directions
FILLING
GLAZE
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.