Rustic Apple Tart

Credit: flickr / Cascadian Farm

Your apple-a-day option just got sweeter with this rustic apple tart

Bake this season’s apples into these cute little made-from-scratch tarts

When preparing pastry, never overwork the dough or add too much water. Follow the exact measurements and you will be the flaky-pastry champ!

Ingredients

Pastry:

• 1-¼ cups unbleached all-purpose flour
• ¼ cup granulated sugar
• Tiny pinch of kosher salt
• 7-½ Tbsp. unsalted butter, cold and cut into ½-inch cubes
• 6 Tbsp. ice water
• Extra flour for rolling the pastry

Filling:

• 6 amaretti cookies, pounded into coarse crumbs
• 5 Granny Smith apples, peeled, cored and sliced thin
• ½ cup granulated sugar
• 2 Tbsp. unsalted butter

Instructions

1. To prepare the pastry, sift the flour, sugar and salt together.
2. Toss in the cold butter cubes and, using a pastry blender, cut the butter into pieces a bit larger than the size of peas.
3. Add the ice water all at once and mix with a fork. Gently knead until the dough comes together. Overworking will result in tough pastry.
4. Wrap the dough in plastic wrap and chill for at least 20 minutes before rolling out.
5. When ready to prepare the tart, lightly dust a work surface with flour. Roll out the chilled pastry very thin and transfer to a flat cookie sheet.
6. Spread half the crumbled cookies on the pastry base. Line up the apple slices in neat rows leaving about 2 inches around the edge bare.
7. Sprinkle the remaining cookie crumbs and the sugar over the apples.
8. Bring the bare edge up and over the apples forming a rough, rustic-looking shape.
9. Bake the tart in a preheated 400°F oven for 50 minutes or until the pastry is golden brown.

Serves 6 to 8.

Tip: Refrigerate the rolled-out pastry for 30 minutes, as this process will set the butter and make for a perfect grease-free shell.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.