A bag of apples, and the desire to make a little something sweet for dessert over the weekend, resulted in this rustic apple tart. It took roughly a half hour to assemble, an hour in the oven, and was heavenly served warm with a scoop of vanilla ice cream!
For the crust:
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 8 tablespoons cold butter
- 1/4 cup ice water
For the filling:
- 4 Granny Smith apples, peeled, cut into 1/4″ slices
- 3 1/2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon flour
- 1 tablespoon butter, cut into 6 pieces
1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water until dough begins to clump. Form into a disk by hand, wrap in plastic wrap and refrigerate dough for an hour.
2. Preheat oven to 400º. Roll out dough on a lightly floured surface to a 13″ round. Transfer dough to a parchment lined baking sheet.
3. In a small bowl, combine the sugar and cinnamon. Measure out 2 tablespoons of the cinnamon sugar with a tablespoon of flour, and sprinkle it over the dough.
4. Arrange the apple slices on top in overlapping concentric circles leaving a 2 inch from the edge. Sprinkle with remaining sugar and cinnamon, dot with butter, and fold the dough over the apples. Bake for 60 minutes.