A super-easy, extra-flaky homemade pie crust with harvest apples — the perfect Fall dessert!
Even though my car thermometer registered 97 degrees on my drive home from work today, I couldn’t help but think about this Rustic Apple Tart and how I’m just soooo ready for Fall to officially arrive and bring with it some cooler, crisper weather. Apples are plentiful right now and that makes me want to make a trip to the Apple Barn for fritters and fresh cider, but until I have a free weekend, this tart will do just fine!
Rustic fruit tarts are basically open-faced pies with a free form crust. You could make this tart with a refrigerated pie crust, but this recipe is pretty easy and the flakiness and flavor are definitely worth the effort. The crust is mixed in a food processor and then immediately rolled out into a large circle and transferred to a parchment lined rimless baking sheet – no chilling required before rolling out the dough! Once that’s ready, peel, core and slice four medium apples of your choice — Golden Delicious, Granny Smith, Gala — and arrange in a circle on top of the crust.
Here’s where the free-form crust comes into play. Simply fold the crust up over the apples — crimping or turning under the dough like a regular pie – and brush the fruit with melted butter.
Give the top a generous sprinkle of sugar and then pop the tart into the refrigerator for about 10 minutes to chill before baking for an hour in a 400-degree oven. This tasty tart is very forgiving for the novice baker and isn’t as finicky as pie-baking. So, if you’ve been thinking about making your own homemade pie crust, this is the right dessert to help you get started.
When the tart comes out of the oven, brush the top liberally with melted apricot preserves to give it a little shine and extra sweetness. I served my tart with a dollop of whipped cream while it was still warm — delicious!
A super-easy, extra-flaky homemade pie crust with harvest apples -- the perfect Fall dessert!
- 1-1/2 cups plus 1 tablespoon all-purpose flour
- Pinch of salt
- 1-1/2 sticks cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
- 1/3 cup ice water
- 3 1/2 tablespoons sugar
- 4 large apples—peeled, cored and cut into 1/4-inch-thick slices
- 2 tablespoons melted apricot preserves
Preheat the oven to 400 degrees.
Add 1-1/2 cups flour and salt to a food processor and pulse to combine. Add the cold butter and process about 5 seconds, just until the butter is the size of peas. Sprinkle the ice water over the mixture and process just until moistened, another 5 seconds.
On a lightly floured surface, knead the dough until it comes together and pat into a disk. Add a little more flour to the surface and roll out the dough into a 16- to 17-inch circle.
Line a large baking sheet (unrimmed) with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet (this is the hardest part - be patient!)
Mix together 2 tablespoons sugar and 1 tablespoon flour and sprinkle over the dough. Arrange the apple slices on top in overlapping circles, leaving and edge of 3 inches.
Fold the dough over the apples then the apples with melted butter and sprinkle with 1-1/2 tablespoons sugar.
Refrigerate the unbaked tart 10 minutes until slightly chilled.
Bake for 1 hour, or until the apples are tender and golden and the crust is deep golden. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
Food & Wine, September 2003