Rustic Apple Tart

Happy 4th everyone! What is more American than Apple Pie? This Rustic Apple Tart of course. I was so happy to get Granny Smith Apples this time. When cooking with Apples these are one of the best because they are strong in flavor which helps them to maintain that great Apple flavor after cooking and their texture also stands up to the heat of the oven. This Apple tart is a bit like making a French Apple Pie just a bit more elegant and easier. Served with a big scoop of Vanilla Ice Cream and you will find yourself in Apple Tart Heaven!

Is your mouth watering yet? Because I know that mine is! Are you ready to get cooken'? This tasty treat not only looks and tastes good, but it smells divine! Here is what you will need for the tart.

2 C. Sifted Flour

1 Tsp. Salt

2 Tbsp. Sugar

2/3 C. Cold Unsalted Butter plus 1 Tbsp. (for brushing)

3 Tbsp. Ice Water

First start by sifting your flour. Then measure it. That's right sift then measure. This can be a bit confusing but in order for you to have flaky, buttery crust this is very important because 2 C. sifted is less flour than 2 C. unsifted. Add all of your dry ingredients into a food processor and blend to combine. Then cut your butter into the dry ingredients and pulse until it looks like so. 



Yes this is exactly like the Blackberry Scones but a bit easier because of the food processor. But don't do your Scones like this unless you plan on hand mixing the remaining ingredients because you will over mix them in here. But like the scones this is a pastry and so you want your ingredients to be very cold! Once you have it to this point slowly add in your 3 Tbsp. Ice Water.



Then pulse your dough until it forms a ball like so.

Helpful Hints: Unfortunately pie dough is not an exact science, it is easily effected by the weather and other things like the water content in your butter. But don't let this deter you from making it. Just add the water a little at a time until you dough begins to pull together, for me that was 3 Tbsp. 





Once you have your dough then on a lightly floured surface form it into a disk, try to handle it as little as possible though you really want to keep it as cold as possible so that it remains flaky and delicious. Then place it in the refrigerator for 30 minutes to an hour.

While that is taking a cat nap in the fridge. Let's get started on the topping!  Here are your remaining Rustic Apple Tart ingredients.



1/4 C. Rolled Oats

3 Tbsp. Brown Sugar

1/2 Tsp. Cinnamon

1 Tbsp. Flour

1/2 C. Walnuts

3 Tbsp. Unsalted Butter

1/8 Tsp. Salt

6 "Bountiful" Granny Smith Apples

To keep this simple I just through all of my ingredients back into my food processor and pulsed them until they chunky and looked like so.



Now let's get back to that pie dough. I like to use parchment paper for my pie dough, it just makes everything play well. I don't even use flour when I do this because it tends to make the texture off a bit. Oh and my favorite parchment paper is the kind that you get in sheets not on a roll! That stuff just rolls up on you and is a royal pain. You can get the sheets at most kitchen stores and they are well worth the trip. I use them all of the time. One more not on rolling out pie dough. Start from the middle and work your way to the edges but don't use too much pressure at first. Sure this will take more time but your patience will be rewarded, if you push too hard it will crack. Roll your dough out until it is about a 1/4 inch thick. It doesn't have to be perfect remember that this is a "Rustic" Tart. It should look a bit like this. 

Now for the next step that makes this Rustic Tart so easy with parchment paper. All you have to do next is transfer it to your baking sheet and slowly pull off your top layer of parchment paper.

I then place my sheet pan in the refrigerator while I get started on my apples. Slice your apples in half and them with a melon baller or something like it. I used a strawberry huller because my melon baller was M.I.A. and as you can kind of see, we got in a fight. I won of course:) Then slice your Apples 1/4 inch thick.

  Then neatly place your apples around the center of your tart leaving about 1 1/2 inches of pie dough around the edges. They will really cook down so pack them in tight. Once you have your apples all layed out mix together 3 Tbsp. Sugar and 1/2 Tsp. Cinnamon and sprinkle it over your apples. Then carefully fold your pie dough up and around your apples and add your topping. Then Brush with remaining Tbsp. butter that you have melted and dust your dough with sugar. Here it is before you cook it.

 

Now place it in a 400 degree oven for 35-45 minutes or until it is golden brown and bubbly.

And here it is after! Isn't it pretty and elegant? I know that I always say that but as many of you know we eat with out eyes first, then out nose and last and best our mouths. This tasty treat just happens to have to cover them all! Oh and don't forget that vanilla ice cream. I hope that you all enjoy it!

One last tip! Don't be intimidated by the pie dough. If you are worried about it just use store bought pie dough, I always like homemade better but it will be great either way!