Rustic Apple Tart

Rustic Apple Tart:

For the crust:

1 1/2 c flour
1 Tsp. salt
1 six of butter, cold, cut into small pieces
1 Tbs. sugar
1/4 ice water
1 Tsp. vinegar

Place dry ingredients in a food processor (or in a big bowl if doing by hand). Add butter and pulse for ten seconds until it resembles a coarse grain. Add vingar and pulse five times. Add water a tiny bit at a time while pulsing, until mixture clumps (no more than 30 seconds).

Turn dough out onto a piece of plastic wrap (or wax paper) and mush together into a flat circle, about four inches in diameter. Place in fridge for 1 hour minimum.

For filling:

4 Granny Smith apples, cored and peeled thinly.
2/3 cup sugar
grated rind of 1 small lemon
cinnamon to taste
powdered ginger to tast
pinch of salt
1/2 c. flour

Mix all the above in a bowl until apple slices are well coated.


Roll out the chilled dough until it is fairly thin. The size should be around 12-15 inches at the biggest diameter. I tend to roll it out to a semi rectangular shape. The edges can be ragged. It makes it look more rustic. Pile the apples in the middle and spread out evenly leaving several inches of dough at the edges. Fold up the sides and press firmly along th esides and top, leaving a wide gap of apples peaking out. Spray the top with Pam or lighly brush with butter and sprinkl with sugar. Bake on a sheet pan in an oven pre-heated to 375 degrees until the crust appears browned and the apples look and sound bubbly. Allow to cool for 20 minutes or so to avoid burning your mouth. I know. it is difficult to wait. Patience is a virtue.