Rustic Apple Tart

Ingredients & Directions


1 1/2 c All-purpose flour 375 mL
2 tb Sugar 25 mL
3/4 c Cold butter; cut into bits
-175
; mL
3 tb Ice water; (or a bit more)
-50
; mL

FILLING
4 Apples; (eg. golden
; delicious or spy) 4
1/2 c Brown sugar 125 mL
3 tb All-purpose flour 50 mL
1 ts Cinnamon 5 mL

-GLAZE-
1 Egg 1
1 tb Sugar 15 mL
Sifted icing sugar

Place flour and sugar in a large bowl. Cut in butter until it is in tiny
pieces. Sprinkle mixture with water and gather together in a rough ball.
Add a little more water if necessary to make dough stick together. (If you
are making this in a food processor, blend flour with sugar with the steel
knife. Add butter and process on/off until butter is in tiny bits. Sprinkle
mixture with water and process until mixture comes together but is not a
ball. Remove from work bowl and gather dough together lightly with your
fingertips.)

Flatten ball of dough into a disc. Wrap with plastic an refrigerate until
ready to use.

Peel, core and slice apples. Combine with sugar, flour and cinnamon.

Roll out pastry on a well floured surface to a thickness of approximately
1/6″ (.5 cm). Trim rough edges. Transfer dough to an upside down baking
sheet. Mound apples on the dough leaving a border of pastry of about 2″/5
cm.

Fold up the border over the apples leaving a little in the center without
pastry. Brush folded dough with egg. Sprinkle with sugar.

Bake in a preheated oven at 425F for 15 minutes. Reduce heat to 375F/190C
and continue to bake 40 minutes. Cool at least 15 minutes before serving.
Carefully slide onto serving platter.

Sprinkle with icing sugar.


Yields
1 servings

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