When you hear the word Rustic what do you think of? It always gives me thoughts of a country life and simpler times of days gone by. Well for this tart all you need to think of “simple”. It is so easy and delicious.
- 1 1/2 cups unbleached all-purpose flour, plus 2 tablespoons
- 1/8 tsp. flaked kosher salt or sea salt
- 1 1/2 sticks of unsalted butter, diced (if you use salted butter just omit the salt listed above.)
- 1/3 cup ice water
- 2 tablespoons powdered sugar
- 4 large apples, I like Granny Smith or Golden Delicious
- 2 tablespoons of butter, melted
- 4 1/2 tablespoons of vanilla sugar
- Peel, core and thinly slice your apples.
- In a food processor, pulse 1 1/2 cups of the flour and salt. Add the cold butter and continue pulsing until the butter is all about the size of peas. This takes about 5-10 seconds. Sprinkle the ice water over the mixture and process just until it is just a bit damp, about 5 seconds.
- Lightly sprinkle your work surface with a thin layer of the powdered sugar. I like to just keep a little powder sugar in a sifter jar and just shake some out into a thin layer. However, a mesh strainer with a little tap works just as well!
- Transfer the dough onto your lightly sugared work surface and knead 3 times or so. Just until it comes together. DO NOT OVER DO THIS STEP!! Otherwise your crust will become tough and not flaky. Pat the dough into a small disk and roll the dough out. If you need to add a bit more sugar first do so. Roll out the dough out into a round crust until it is about 1/4 inch thick. It will be around 17 inches round.
- Line a large unrimmed baking sheet with parchment paper. Roll the dough around your rolling pin and carefully unroll it on to the baking sheet.
- In a small bowl mix together 2 tablespoon of your vanilla sugar and 2 tablespoons of flour. Gently spoon this over the dough. Arrange your apple slices on the top in overlapping circles leaving about 3 inches of dough around the edge.
- Fold the dough up over the apple slices. Just do this however your free spirit guides you to. Brush the entire top of the pie, apples and dough both, with the melted butter. Sprinkle with the remaining vanilla sugar. Place your unbaked tart into the refrigerator for approximately 15 minutes, or until slightly chilled.
- Preheat your oven to 400° F. Bake the tart in the center of the middle rack of the oven for 1 hour, or until the apples are tender and the crust is golden brown and cooked through. *Hint* I start checking the pie at 30 minutes and if it looks like the top is getting to golden I gently place a piece of foil over it for the remaining time.
- Slide the parchment paper, with the tart on it, off the pan on to a wire rack to cool.
The tart can be kept at room temperature and if you would like to reheat it you can at 350° F for approximately 12 minutes before serving. The tart is tasty plain but we love it ala mode with ice cream and caramel sauce the best!
Enjoy & Happy Baking~ The City Chicks
inspired by the Executive Chef Dale Hawkins