It always amazes me how something so simple can be so delicious. I am in love with this Apple Tart by Chef Lisbeth Rawl. The crust alone is indescribable. Make this. You will thank us later.
Synopsis: Mix together crust ingredients, chill 15 mins, cut up some apples, fill the tart, fold over the crust, bake for an hour, enjoy apple nirvana.
- 1 1/2 cups plus 1 tbsp all-purpose flour
- Pinch of salt
- 1 1/2 sticks (6 oz) cold unsalted butter, cut into 1/2 inch pieces, plus 2 tbsp melted
- 1/3 cup ice water
- 3 1/2 tbsp sugar
- 4 large red apples, cored and cut into 1/4 inch-thick slices
- 2 tbsp melted and strained apricot preserves
- Using a stand mixer with a paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add the ice water until dough becomes a ball.
- Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16 to 17 inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
- In a small bowl, combine 2 tbsp of the sugar with the remaining 1 tbsp of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tbsp sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- Preheat the oven to 400. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is a deep golden and cooked through. Brush the apples with the melted preserves. Slice the parchment onto a wire rack and let the tart cool slightly before serving.