Rustic Apple Tart

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This turned out much, much better than anticipated. It looked pretty hideous at times because I used UltraGel and then let the apples sit in the fridge for a few hours. Big no-no. The taste was fantastic though—this gets a 9. I made 2 of these, and the first one that we served at my friend’s house was fine, but the second one was much better. Here is what I did:

I used this crust recipe from a Fine Cooking recipe by Joanne Chang for a Rustic Apple-Cinnamon Tart (Issue 73):

 

  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 2 tsp. granulated sugar
  • 1/2 tsp. table salt
  • 5-1/2 oz. (11 Tbs.) cold, unsalted butter I cut this down to 9 Tbs.
  • 1 large egg yolk
  • 3 Tbs. whole milk

 

Directions and full recipe can be found at link below:

 

http://www.finecooking.com/recipes/rustic-apple-cinnamon-tart.aspx

 

For the apples, I used my favorite apple pie filling recipe:

 

6-7 medium apples, sliced (I used Jonathan and Golden Delicious)

1 Tbs. lemon juice (fresh is best)

1/4 cup brown sugar

1/4 cup white sugar

1 tsp. cinnamon I was generous with this measurement

1/4 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. salt

Ultragel (I used 1/4 cup and that was WAY too much—next time, go with 2 Tbs. unless your apples are super juicy)

2 Tbs. butter

 

You slice the apples, juice the lemon on top, combine the dry ingredients in a separate bowl and then dump them on. Mix until combined and then put directly into the tart and the oven. I dot the top with butter. Oh, and caramel on the bottom would be amazing. Put an egg wash and turbinado sugar on the parts of the tart that you fold onto the top of the fruit. I baked it at 350 for about 40 minutes covered with foil and then until it browned. Serve with ice cream.

 

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