One look at this tart and I’m betting that you are thinking the same thing I did—I must make that. In this recipe’s case, a picture does say a thousand words. Apples, butter, and sugar. It’s beautiful and simple, a no frills kind of dessert. Though I wouldn’t turn away a healthy sized scoop of vanilla ice cream if it came your way.
easy apple tart
|1||cup all purpose flour|
|6||tbs unsalted butter (3/4 stick) softened and cut into small pieces|
|3½||tbs chilled water|
|2||pounds apples (Golden delicios or another tart, firm variety) peeled, cored, and sliced (save peels and cores)|
|2||tbs unsalted butter, melted|
Make the dough:
- Mix the flour, sugar, and salt in a large bowl. Add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.
- Dribble in the water, stir, then dribble in more, until dough just holds together. Toss with your hands until you can roll dough into a ball. If dough looks dry, you can add a little more water. Flatten into a 4-inch-thick disk; refrigerate.
- After 30 minutes, remove the dough and let it soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
- Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F.
- Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
- Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. *this may be too much sugar, so just sprinkle until you are comfortable with the amount
- Bake in the center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.
Make the glaze:
- Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Remove peels and cores using a slotted spoon, ensuring there is only liquid in the glaze.
- Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
- Brush glaze over tart, slice, and serve (a la mode!)