Rustic Apple Tart

I wanted to make something special for the holidays and decided to make this rustic apple tart. I didn’t want to make a standard apple pie and loved the rustic look of this apple tart. I made it the day before and warmed it the day of the holiday. The apple tart was sweet, satisfying and light all at the same time. It wasn’t overly filling which makes it perfect to serve with some ice cream or whipped cream. It can also be easily made into a gluten free recipe with a gluten free crust. I got the original recipe here at Cooking Light but altered it a bit. Below is how I made it.

Child Friendly Tips: Your child can help you make the crust by crumbling up the butter into the flour mixture until it looks like little crumbs. Have them knead the dough and pat into a ball! Your little helper can peel and cut the apples (given that they are old enough). Once the apples are cooled, they can help you pour the apples on top and fold the crust over. Your little one can definitely help “paint” the apricot preserves over the tart which helps make it look shiny and pretty.  Since the apple tart is supposed to look “rustic” and not perfect, having your child help is even more ideal! Discuss various types of apples and discuss the various steps in making this tart. There are certainly a lot of steps but worth it at the end.

Follow up book: Apples for Everyone

[tab title=”Ingredients”]
Pie Crust
1/2 cup unsalted butter, chilled

1.5 cups all-purpose flour

2 tablespoons white sugar

1/4 cup ice water

2 tablespoons unsalted butter

1/4 cup packed brown sugar

2 tablespoons granulated sugar

4 1/2 cups sliced peeled Fuji or Gala apples

2 teaspoons fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon of ice water

1 teaspoon of granulated sugar

1 tablespoon apricot preserves

1 teaspoon water

[tab title=”Preparation”]
Make the crust:
1. Combine flour and sugar into the bowl and mix with a whisk.
2. Cut butter into tablespoon pieces; add it to the flour and sugar mixture.
3. Use your hands or a pastry blender to cut the butter and flour together until it resembles small crumbs.
4. With the mixer on low speed or with your hands, pour in the cold water until the dough comes together. When the dough starts to clump, and before it turns into a ball, stop stirring.
5. Lightly knead dough in the bowl until it forms a ball. Wrap in saran wrap and keep in the fridge for at least thirty minutes.

Next steps:
1. Melt butter in a large skillet over medium-high heat.
2. Add brown sugar and 2 tablespoons granulated sugar and cook 2 minutes or until sugars dissolve.
3. Stir in apples and next 3 ingredients (through nutmeg).
4. Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
5. Preheat oven to 400°.
6. Unwrap your dough from the fridge. Place the dough on a piece of parchment paper and roll the dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Place cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing all around to seal edges.
7. Brush tart with one teaspoon of ice water and then sprinkle the sugar on top.
8. Bake the tart at 400° for 30-35 minutes or until golden brown.
9. Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature.
[tab title=”Photos”]


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