Rustic Apple Tart

Growing up, the family resident baker was my Nana; famous for making the most beautiful buttery multi-purpose crusts for pies, tarts, and quiches. Whenever we baked together we used leftover dough, scraps essentially to make 3-ingredient cinnamon rolls.

Using a pastry brush, we’d coat the remaining dough with melted butter and generously sprinkle a mix of cinnamon and sugar. Once rolling the dough lengthwise, we’d cut the log into buns, place them in a muffin tin and watch them slowly rise against the oven door.

That is a long-winded way to say that this crust is “to die for, " which makes this rustic apple tart undeniably unrivaled.

INGREDIENTS—

CRUST

• 1½ cups all-purpose flour, spooned and leveled

• 2 tablespoons granulated sugar

• ½ teaspoon salt

• 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces or grated (use thickest side of cheese grater)

• ¼ cup cold water

APPLE FILLING

• 3 large apples, any variety (I like using a mix: Honeycrisp, , Fuji, Granny Smith)

• ⅓ cup sugar

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• ⅛ teaspoon salt

FOR ROLLING DOUGH & BAKING

• 1 tablespoon all-purpose flour (to roll out the dough)

• 1 egg, beaten

• 1 tablespoon sugar (granulated or turbinado)

• ½ teaspoon cinnamon

INSTRUCTIONS —

MAKE CRUST:

• Line a baking sheet with parchment paper.

• In a bowl or food processor, combine the flour, salt and sugar. Pulse briefly to combine (or stir with a spoon if using a bowl). Add the cold butter and pulse until the butter is the size of peas. (or use pastry blender to do this). Sprinkle the ice water over the mixture and combine until very crumbly.

• Transfer the dough to a lightly floured work surface. Knead a few times until dough comes together into a ball. Pat dough into a disk. Wrap in plastic wrap and place in the refrigerator while you work on the filling.

MAKE APPLE FILLING:

• Core and peel the apples (or leave peel on). Cut into ⅛-inch-thick slices, place in a large bowl. Add the sugar, vanilla, cinnamon and salt; toss to combine.

ROLL DOUGH & BAKE:

• Remove dough from refrigerator. Transfer to a lightly floured surface and using a rolling pin, roll the dough into a 12 - 14-inch circle about ⅛ inch thick. Once the dough is rolled out, carefully transfer it onto a baking sheet, lined with parchment paper.

• Arrange the apple slices on top in an overlapping circle starting from the center, working outwards leaving 3 inches of space around the edge of the dough.

• Fold the edges over the apples, patch up any holes by pinching the dough from the edge (it's okay if the shape changes, it should be imperfect!)

• Using a pastry brush,, apply the egg wash onto the tart. Mix the cinnamon & sugar together and sprinkle over the top of the crust.

• Chill the tart in the refrigerator for 15 minutes. Meanwhile, heat the oven to 350 degrees.

• Bake the tart for 45-50 minutes, until apples the crust is golden and apples are tender.

• Cool and serve!