Rustic Apple Tart
Rustic Apple Tart is a dessert that wows! This easy pastry crust is made in a food processor and simply topped with a beautiful display of apples. Try it topped with almond-flavored whipped cream.
Servings: 6
Ingredients
- 1 1/2 cup flour
- 1/8 tsp table salt
- 1 1/2 sticks cold unsalted butter (6 oz.)
- 1/3 cup ice water
- 3 1/2 tbsp sugar, divided
- 1 tbsp flour
- 1/2 tsp cinnamon
- 4 large Golden Delicious apples, peeled, cored and cut int 1/4" thick slices
- 2 tbsp unsalted butter, melted
- 2 tbsp apricot preserves, melted and strained
Whipped Cream - optional
- 1 cup heavy whipping cream
- 2 tbsp powder sugar
- 1 tsp almond flavoring
Instructions
- In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5-10 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5-10 seconds. 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 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 tablespoons of the sugar and the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 2 inches of the edge. Fold the dough over the apples in a free-form fashion. Combine remaining 1 1/2 tablespoons of sugar and cinnamon in a small bowl. Brush the apples with the melted butter and sprinkle with the cinnamon & sugar mixture. 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 deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
- If serving with whipped cream - using chilled bowl, whip the heavy cream with the powdered sugar and almond flavoring until soft peaks form. Serve with apple tart. Note - you can make whipped cream hours and up to a day in advance. It the cream starts to get watery, just whip with a hand whisk prior to serving. It comes back together perfectly!
Notes
The baked tart can be stored overnight at room temperature. If desired, reheat in a 325° oven before serving.