October 21, 2010

Rustic Apple Tart

sorry about the less than ideal picture - it was late!
This time of year people are baking some pretty scary things. Log on to Epicurious, Food Network, Martha, or the like, and you'll find "Bloody Finger" cookies, Eyeball Cupcakes, and Brain Jello. Yikes. While I'm not against others enjoying Halloween-inspired culinary creations, they're really not my thing. Eat a Bloody Finger? I've seen enough CSI and Bones to make that just a bit too...much. 
So I've decided to embrace the other seasonal culinary frenzy - APPLES. This delectable fruit can be used in so many different ways - sweet, savory, baked,
fresh, in waffles (yes!) - I just love it. 
I came across this amazing recipe for Assam Chai-der Apple Cake - only then to realize that it's a two day process. Hmmm. But I want baked apple goodness now!
So the chai-der cake is on hold for the moment, and I've turned to one of my favorite apple recipes: the amazingly simple rustic apple tart.

Rustic Apple Tart

1 Pâte Brisée (tart dough) 
for a 10-inch tart (my go-to recipe)
Sugar
Lemon Juice
Vanilla
Cinnamon
2 Apples (I used a fuji and a granny smith, for variation)

**This is a classic Jessica recipe in that I don't measure things out. I'm all about a dash here, a sprinkle, etc. If that bothers you, I'm sure there's a million tart recipes you can reference.**

Make the tart dough, according to directions. ( A store bought crust works just fine; I've just always preferred the Pâte Brisée recipe above. I've also used a cream cheese crust recipe which was also quite tasty.)

Preheat oven to 350.

Peel and core apples. Slice into 1/4 inch think pieces. Squeeze a bit of lemon juice over the apples, add a few dashes of cinnamon, a few drops of vanilla, and enough sugar to coat evenly. 

Roll dough out to circle at 1/8 inch thick. Place dough on a rimmed baking sheet. Start in the middle and arrange apple slices in a mound, spiraling outwards. Make sure to leave a good few inches of dough along the border. Once apples are in place, pleat the edges of the dough over the filling. (see picture)

Bake for 45 minutes to an hour. If the top starts to get a bit too dark, you can tent it with foil.

Enjoy!

with love, j

1 comment:

  1. I love rustic and love apples. I'm gonna try this using my rustic Chambers oven. Thanks for all the good stuff that always brings me smiles!

    ReplyDelete

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