Rustic Apple Tart

We’re already in October and in lieu of caramel apples, I made this delicious apple tart. It has a wonderfully flaky crust (that doesn’t require pastry puff!), is layered with apples, and is topped with a soft caramel coating. This dessert is also much easier to make than pie, so that’s even more reason to get cooking!

First, you will make the dough. Chop two sticks of cold butter (if you must cheat, it can be slightly warm to make mixing easier) and mix them with your flour mixture. Once the combination resembles small chunks, you can add the 1/2 cup cold water. Knead the dough until it forms a ball as pictured above. Refrigerate. 

One of your last steps will be to make the caramel sauce (you’ll do this while the tart is baking). 

As soon as you take the tart out of the oven, cover it with the caramel glaze. 

Make sure you eat a piece while it’s still warm (plus, these things go so fast, it might not last much longer)!

Rustic Apple Tart

2013-10-02 12:59:05

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For the pastry

1. 2 ¼ cups flour (I used 1 cup whole wheat with 1 ¼ white flour)
2. ½ teaspoon salt
3. 2 tablespoons sugar
4. 12 tablespoons cold butter, diced
5. ½ cup ice-cold water

For the apples

1. 4 medium-sized apples
2. ¼ cup sugar
3. 2 tablespoons butter

For the caramel topping

1. ¼ cup sugar, white or brown
2. 2 tablespoons whole milk or heavy cream (heavy cream works best)
3. ½ teaspoon salt
4. 2 tablespoons butter

Instructions

1. 1. Mix together dry ingredients for the pastry. Add the diced butter. Place in a food processor to mix, or use a dough hook on your standing mixer. Mix until butter is in pea-sized chunks. Add cold water and continue to mix or pulse if you’re using the food processor. Place dough on a clean counter and knead with your hands until smooth. You may need to add extra flour if the dough is too sticky. Create a ball with the dough, wrap it in plastic wrap, and place it in the fridge for about an hour.
2. 2. While the dough is chilling, you can prepare the apples. Peel each apple. Next, cut them in half and with a melon baler scoop out the seeds and core from each apple. Place the flat side of each apple down on your cutting board and cut the apple into thin ¼ inch slices.
3. 3. Once the dough has been chilled, preheat the oven to 400 F. Get a cookie sheet and line it with parchment paper. Take the dough out of the fridge and roll it into about a 10 by 14 inch rectangle, or just roll it into the shape of your cookie sheet. Start placing your apples in neat rows along the pastry, leaving about a 1-inch boarder along the edges. Fold the boarder in towards to apple to make a crust. Pinch this crust to make sure it will stay in this position while it is cooking. Sprinkle the pastry with the ¼ cup sugar and top it with chunks of the 2 tablespoons of butter (it is ok if the butter isn’t very even). Cook in the oven for about 45 minutes to an hour, checking on the tart periodically to make sure the apples aren’t burning.
4. 4. When the tart has just 10 minutes left in the oven, start making the caramel topping. Get a saucepan and just place the sugar in it. Heat the sugar at medium heat until it melts and begins to bubble, about three minutes. Next, add the salt, milk/heavy cream, and butter. Allow the mixture to bubble once again, then remove from heat. When you take the tart out of the oven, immediately glaze it with the caramel sauce. You can either you a brush to evenly glaze it, or you can simply drizzle the caramel on top. Allow the tart to cool for about 10 minutes, then cut with a pizza cutter. Best eaten fresh.

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