Dolce Mangia
Sweet Eats
Rustic Apple Tart
Tart:
 
1 3/4 c flour
1/3 c sugar
1/2 t salt
3/4 c cold unsalted butter, cubed
2 large egg yolks
2 T ice water
 
Filling:
 
2 1/4 lb granny smith apples, peeled, cored and sliced
1 T lemon juice
3/4 c sugar
1/2 t salt
1 t cinnamon
1/4 t nutmeg
4 T flour
1 large egg yolk
1 T heavy whipping cream
Coarse sugar
2 T unsalted butter, cubed
 
Place the flour, sugar and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture is the size of peas. In a small bowl, whisk together the egg yolks and water. Add to the flour mixture and pulse till the dough comes together. (You may need to add a few extra drops of of water.) Form the dough into a 3/4" disk and refrigerate for at least 1 hour. 
 
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the apples, lemon juice, sugar, salt, cinnamon, nutmeg and 2 T flour. Mix together.
 
On a lightly floured surface, roll out the dough into an 11" round. Transfer the dough to the baking sheet. Sprinkle the remaining 2 T flour over the center of the dough. Mound the apples in the middle and fold the dough edges over the filling. Mix the egg yolk and cream together. Brush the edges of the tart with the egg/cream mixture. Sprinkle the edges with coarse sugar. Place the butter cubes on top of the apples.
 
Bake for 60 minutes or till the apples are golden brown. 

Time: 2.5 hours   Serves: 8

This is a great fall treat. Serve it with a scoop of rich vanilla ice cream. Be careful with the dough. One drop of extra water may make it way too sticky to handle.

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