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Rustic Apple Tart

This is a wonderful dessert to make for fall time when (every flavor of) apple is plentiful and ripe. My daughter made this yummy Rustic Apple Tart and it was fabulous, warm right out of the oven with a scoop of vanilla ice cream…

…but you’ll just have to take my word on its delicious taste!  You see as she was making it, I was taking photos of her here and there, we were having a good time, then she popped it in the oven to bake and of course the whole house smelled delicious for the next near hour it seemed, and it brought every wood-hauling boy, brother and father in for miles 🙂

Well, finally it came out of the oven and family gathered into the delicious smelling kitchen and she served us all up a warm gooey piece and scooped on a big scoop of creamy vanilla ice-cream!  We all sat around the kitchen island and ate & enjoyed every warm bite,  including myself……..

……and I forgot all about getting a great finished photo to show YOU how delicious-looking it turned out, with  icecream melting on my plate from the warmth of the tart!  UGH!!!  So I guess you’ll just have to make this Apple Tart and see for yourself how yummy it is!  All I can say is there was NOTHING left to photograph!

Rustic Apple Tart
Apple Filling mixture:
4-5 sliced and peeled apples (I love Jonagold apples  for baking)
1/3 C brown sugar
¼ – ½ tsp. cinnamon
1 tsp. vanilla
¼ tsp. salt
1 Tbsp. cornstarch

Stir these ingredients together with your sliced apples so it’s all coated but carefully, so not to break your apples into bits and pieces, set aside.  Next make the crust:

Crust:
2/3 Cup +  2 Tbsp. butter
2 Cup  all-purpose flour
¼ tsp. salt

Using a pastry blender cut butter into flour and salt. Now add 4-5 Tbsp. cool water until nice moist dough forms (not sticky-wet but moist).  Next roll out dough to a thick flat round shape on a piece of parchment.

 

 

 

 

 

 

 

 

 

 

 

You’ll see in the picture it works best to roll your dough right on parchment paper (then you can just slide the finished tart, paper and all right onto your baking sheet to bake).   After the dough is rolled out on parchement you dump your whole apple mixture of goodness into the center of your dough and gently lift the sides of your crust towards the center and let natural folds just happen.

Last brush the whole thing with:   1 egg beaten with 1 Tbsp. of water

Now its ready to bake,  at 350 for about 40 minutes until crust is golden and filling is thick n bubbly.  We Serve it WARM with a scoop of vanilla ice-cream or a large dollop of whipped cream!  Trust me It Was GOOD!

Delightfully Yours, Annette

 

 

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