Easiest Ever Rustic Apple Tart Recipe 455

EASIEST EVER RUSTIC APPLE TART RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°F. Make the crust: In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes. On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge. Make the apple filling: In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted. Serve warm. *You can use a refrigerated pie crust in place of homemade one in this recipe.

APPLE TART

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Cut each apple into 12 segments and put in a large mixing bowl. Add the sugar, sherry and lemon juice and toss to coat well. Add the cinnamon, allspice, ginger and nutmeg and mix well. Set aside to let the flavors blend for 15 minutes.
• On a well floured surface, roll the dough out to a 15-inch circle. Transfer to a baking sheet and mound the apples in the center, making sure to leave a generous 2-inch border. Dot the apples with the 2 tablespoons of butter and fold the dough border up around the apples. (It won't meet in the center.) Brush the dough with the heavy cream and sprinkle with the sugar. Place in the bottom third of the oven for 30 minutes. After 30 minutes, transfer to the top third of the oven for an additional 30 minutes. Remove and let cool for 15 minutes before serving.
• Put the flour, sugar and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor running add the water 1 tablespoon at a time until a dough just begins to form. Turn out onto a lightly floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 20 minutes.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

EASIEST EVER RUSTIC APPLE TART

Steps:

• For the crust (if not using ready-made):.
• Heat oven to 400° F.
• In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
• On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge.
• Apple filling/assembly:.
• In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted.