Mitchel Londons Rustic Apple Tart Recipes

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.

RUSTIC APPLE TART

Steps:

• Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
• Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
• In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

MITCHEL LONDON'S RUSTIC APPLE TART

Steps:

• Preheat the oven to 425 degrees. Place the apples in a bowl and sprinkle with cup of the sugar. Place the apples on a baking sheet in a flat layer. Cut 1 sticks of the butter into small pieces and scatter over the apples. Bake for 18 minutes. Remove from oven, toss the apples and bake 10 to 15 minutes more, until the apples begin to brown. Remove and cool.
• Roll the puff pastry in 6 circles about inch thick and 7 inches in diameter on a floured surface. Place each round on a cookie sheet lined with parchment. Top the middle of each round with about cup of apples. Fold the dough's borders over the apples, leaving a hole in the middle. Refrigerate for at least 15 minutes or up to 1 day.
• With a pastry brush, sweep the beaten egg over the dough. Sprinkle tablespoon sugar in the tarts' uncovered centers, then top each with tablespoon of the remaining butter. Bake for 12 to 15 minutes, until golden brown.