Rustic Apple Tart
dessert

Rustic Apple Tart

No pie plate needed for this free-form apple tart. Use crisp tart-sweet apples like Granny Smith or Pink Lady for the tart.
  • 25m

    prep time

  • 50m

    Cook Time

  • 333

    Calories

  • 13

    Ingredients

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Ingredients

8

Servings

Tart Crust

  • 1 1/2 cups flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) cold butter, cut into chunks
  • 1/3 cup ice water
  • 1 egg, beaten with 1 tablespoon water
  • 1 teaspoon sanding sugar

Apple Filling

Instructions

  • For the Crust, place flour, granulated sugar and salt in food processor; process until well blended. Add butter; pulse until mixture forms coarse crumbs about the size of peas. Drizzle with ice water; pulse just until dough comes together. Form dough into a disk. Wrap in plastic wrap. Refrigerate 1 hour or until firm.

  • For the Apple Filling, mix granulated sugar, flour, cinnamon and ginger in small bowl. Toss apple slices and vanilla in medium bowl. Sprinkle with spiced sugar mixture; toss to coat well. Set aside.

  • Preheat oven to 400°F. Roll out dough on lightly floured parchment paper to 14 to 16-inch round, about 1/4-inch thick. Place dough and parchment on large rimmed baking sheet. Spoon apple mixture into center of crust, spreading to within 3 inches of edges. Fold 3-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with egg wash and sprinkle with sanding sugar.

  • Bake 40 to 50 minutes or until pastry is golden brown and apples are tender and bubbly. Slide parchment with apple tart onto wire rack; cool slightly. Serve warm or at room temperature.

Nutrition information (per Serving)

Reviews

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