Sharing a seriously fun love for food

Rustic Apple Tart

Rustic Apple Tart

A beautiful rustic tart filled with a medley of apples baked inside a crisp, flaky crust – utterly delicious!

The unmistakable aroma of apples as they bake fills your home with all the comforts of fall. This rustic pastry – also known as a pie, crostata or a galette – is a simple yet casually elegant way to deliver a twist on the traditional apple pie. The only difference between a each is the origin. A rustic tart – aka pie – might find its heritage in rural America while a crostata has Italian roots and a galette, French.

Instead of just one type of apple, I love combining a variety of apples when baking. This layering brings a subtle complexity of flavors and textures that play off one another. In this tart I use three types of apples – McIntosh, Jonagold and a Granny Smith for a bit of tartness. There are really no “big rules” so use your favorites.

Making a rustic tart is a simpler way of making a pie and the same method I use when making our blueberry tart. A single pastry crust is rolled out on parchment paper and baked on that same sheet of parchment.

Thinly sliced apples are tossed with dark brown sugar, cinnamon and freshly grated nutmeg.

The fruit is piled in the middle of the pastry, a dot or two of butter are placed on top with an extra dash of dark brown sugar….

…then the pastry edges are folded up towards the middle. A brush of egg wash on the pastry with a sprinkling of sugar and the tart is off to the oven!

When finished, caramelized juices are bubbling, the apples are tender and the crust is golden brown. All that’s left to do is add a scoop of ice cream and you’re ready to serve!

Rustic Apple Tart

For the pastry:

¾ cup unsalted butter, 1-1/2 sticks

1-1/2 cups all-purpose flour, plus extra for rolling out the dough

1/8 teaspoon kosher salt

1 tablespoon plus 1 teaspoon sugar, divided

1/3 cup cold water

1 egg

1 tablespoon milk

Cut the butter into cubes and chill it in the freezer for about 30 minutes.

Combine the flour, kosher salt and 1 tablespoon of the sugar in a food processor and mix for about 5-10 seconds. Scatter the cold butter cubes on top of the flour and pulse about 10 times, just until the butter is the size of peas.

Pour the cold water over the top of the flour and process for about 10 to 15 seconds, or just until the water is blended into the flour and butter. Don’t over process or your pastry will be tough. The dough will still be somewhat crumbly. Turn the dough out onto a lightly floured parchment paper.

Using the parchment paper, gently pull the dough together and press it into a disc.

Roll the dough out into a round about 15”-16”, turning occasionally so it doesn’t stick to the surface. Don’t worry if it’s not a perfect round – this is rustic! Slide the parchment sheet with the pastry onto a rimmed baking sheet. Trim any paper that is hanging over the edge of the pan.

For the filling:

1 Granny Smith apple, peeled, cored and thinly sliced

2 McIntosh apples, peeled, cored and thinly sliced

2 Jonagold apples, peeled, cored and thinly sliced

1-1/2 tablespoons flour

¼ cup plus 2 tablespoons dark brown sugar

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

2 tablespoons butter

Measure out 8 cups of the apple slices. (Depending on the size of the apples you might have some leftover.) Combine the apples with the flour, ¼ cup of the dark brown sugar, the cinnamon and the nutmeg. Mix well, coating all the apple slices with the brown sugar and spices.

To finish the tart:

Pile the apples in the center of the pastry dough. Dot with the butter and sprinkle the remaining brown sugar over the apples.

Turn the edges of the dough up over the apples toward the center, folding as you go.

In a small bowl whisk the egg and 1 tablespoon milk together. Using a pastry brush, lightly brush the egg wash over the pastry dough then sprinkle with the remaining teaspoon of sugar.

Bake the tart at 400 degree for one hour, or until the crust is golden brown and the apples are tender. Let the tart cool for about 10 to 15 minutes before slicing to allow the juices to set.

Serves 6 to 8.

Rustic Apple Tart, courtesy of Preserving Good Stock

October 24, 2018
: Serves 6 to 8

A beautiful rustic tart filled with a medley of apples baked inside a crisp, flaky crust – utterly delicious!

By:

Ingredients
  • For the pastry:
  • ¾ cup unsalted butter, 1-1/2 sticks
  • 1-1/2 cups all-purpose flour, plus extra for rolling out the dough
  • 1/8 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon sugar, divided
  • 1/3 cup cold water
  • 1 egg
  • 1 tablespoon milk
  • For the filling:
  • 1 Granny Smith apple, peeled, cored and thinly sliced
  • 2 McIntosh apples, peeled, cored and thinly sliced
  • 2 Jonagold apples, peeled, cored and thinly sliced
  • 1-1/2 tablespoons flour
  • ¼ cup plus 2 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons butter
Directions
  • Step 1 For the pastry:
  • Step 2 Cut the butter into cubes and chill it in the freezer for about 30 minutes.
  • Step 3 Combine the flour, kosher salt and 1 tablespoon of the sugar in a food processor and mix for about 5-10 seconds.
  • Step 4 Scatter the cold butter cubes on top of the flour and pulse about 10 times, just until the butter is the size of peas.
  • Step 5 Pour the cold water over the top of the flour and process for about 10 to 15 seconds, or just until the water is blended into the flour and butter. Don’t over process or your pastry will be tough. The dough will still be somewhat crumbly.
  • Step 6 Turn the dough out onto a lightly floured parchment paper. Using the parchment paper, gently pull the dough together and press it into a disc.
  • Step 7 Roll the dough out into a round about 15”-16”, turning occasionally so it doesn’t stick to the surface. Don’t worry if it’s not a perfect round – this is rustic!
  • Step 8 Slide the parchment sheet with the pastry onto a rimmed baking sheet. Trim any paper that is hanging over the edge of the pan.
  • Step 9 For the filling:
  • Step 10 Measure out 8 cups of the apple slices. (Depending on the size of the apples you might have some leftover.)
  • Step 11 Combine the apples with the flour, ¼ cup of the dark brown sugar, the cinnamon and the nutmeg. Mix well, coating all the apple slices with the brown sugar and spices.
  • Step 12 To finish the tart:
  • Step 13 Pile the apples in the center of the pastry dough. Dot with the butter and sprinkle the remaining brown sugar over the apples.
  • Step 14 Turn the edges of the dough up over the apples toward the center, folding as you go.
  • Step 15 In a small bowl whisk the egg and 1 tablespoon milk together. Using a pastry brush, lightly brush the egg wash over the pastry dough then sprinkle with the remaining teaspoon of sugar.
  • Step 16 Bake the tart at 400 degree for one hour, or until the crust is golden brown and the apples are tender. Let the tart cool for about 10 to 15 minutes before slicing to allow the juices to set.


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