FOOD: RUSTIC APPLE TART

Hi there! Jen from Lemon Drop Love here and I wanted to share an easy, but incredibly impressive dessert. This rustic apple tart is perfect for fall and you can eat it warm, at room temperature or cold for breakfast, an afternoon snack or, of course, dessert ( I ate it every which way and it was always delicious). In the past I’ve been a little intimidated by tarts and pies because I never want to mess up the crust recipe, but this little dish is fool proof and I’m looking forward to making this tart again and again with all different types of fruits and berries.

Rustic Apple Tart

INGREDIENTS: (recipe adapted via Ina Garten)
For the dough:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons water

DIRECTIONS:

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices.
Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. The apple juices will burn in the pan but the tart will be fine!
When the tart's done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Allow to cool and serve warm or at room temperature.