Apple Tart
Created by Grace Jackson (inspired by The Art of Simple Cooking) • Winner of Piermont\'s Apple Pie Contest• Course: Desserts • Season(s): Fall
Ingredients
- 4 large cooking apples
- 3 tablespoons of butter
- 6 tablespoons of sugar (white or brown)
- 2 tablespoons of flour
- 1/2 cup of ice-cold water
- 2 cups all purpose unbleached flour
- 1 1/2 sticks softened butter, cut into small pieces
- 1/2 teaspoon salt (not needed if using salted butter)
Instructions
Make pie crust by combining water, 2 cups flour, salt and butter, careful not to handle too much. Make crust into a thick disk and cover in Saran Wrap, leave in fridge for at least 1 hour of until you are ready to use it. Preheat the oven to 400 degrees F. Peel and core the apples (1/4 inch thick and soak in lemon juice to prevent browning). Take out piecrust and roll into a 14 inch circle. Cover the middle of the piecrust in a thick layer of 2 tablespoons of sugar and 2 tablespoons of flour. Lay apples in an overlapping circle at the edge of the flour and sugar. Continue the pattern several times going to the inside, over lap each circle. Fold the dough border onto the apples. Melt 3 tablespoons of butter. Generously brush the dough border with butter and use the rest to brush the apples with. Sprinkle the apples with 2 tablespoons of sugar. Sprinkle the crust with 2 tablespoons of sugar. Bake on a baking sheet lined with parchment paper for 45-55 minutes or until the crust is golden brown. Remove from oven and slide off the pan and onto a cooling rack.