Rustic Apple Tart
Pastry
(makes enough for 2 tarts, reserve half for later)
2 ½ cups flour
1 teaspoon salt
1 cup butter, room temp
1 egg, separated, yolk beaten with enough milk to
equal 2/3 cup, reserve white
Apple Filling
4 to 5 medium (4 cups) tart cooking apples, peeled, sliced
1/2 cup sugar
2 tablespoons flour
½ teaspoon cinnamon
Pinch of salt
Heat oven to 375 degrees. Combine flour and salt in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and milk with fork until dough forms a ball. Divide in half. (Reserve one half for later use.)
Roll out dough on lightly floured surface into a 6 inch disk. Wrap in plastic and chill while you prepare the apples.
Put the apples in a large bowl. Toss with the sugar until evenly coated. Add the flour, cinnamon, and salt and toss until evenly coated.
Remove the pastry dough from the refrigerator and place on a sheet of parchment paper and roll into a 13 inch circle. Place parchment with rolled out dough on baking tray. Heap the apple mixture in the middle of the pastry dough. Fold the edges of the dough over the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
Beat the reserved egg white and brush over the uncooked pastry crust. Sprinkle with a little granulated sugar.
Bake the tart until pastry is golden brown and the apples are bubbly and tender, about 45 to 55 minutes.
Glaze
½ cup powdered sugar
¼ teaspoon vanilla
¼ teaspoon almond extract (optional)
½ to 1 tablespoon milk
To make glaze, stir together sugar, vanilla, and enough milk for desired consistency. Drizzle over warm tart.
(makes enough for 2 tarts, reserve half for later)
2 ½ cups flour
1 teaspoon salt
1 cup butter, room temp
1 egg, separated, yolk beaten with enough milk to
equal 2/3 cup, reserve white
Apple Filling
4 to 5 medium (4 cups) tart cooking apples, peeled, sliced
1/2 cup sugar
2 tablespoons flour
½ teaspoon cinnamon
Pinch of salt
Heat oven to 375 degrees. Combine flour and salt in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and milk with fork until dough forms a ball. Divide in half. (Reserve one half for later use.)
Roll out dough on lightly floured surface into a 6 inch disk. Wrap in plastic and chill while you prepare the apples.
Put the apples in a large bowl. Toss with the sugar until evenly coated. Add the flour, cinnamon, and salt and toss until evenly coated.
Remove the pastry dough from the refrigerator and place on a sheet of parchment paper and roll into a 13 inch circle. Place parchment with rolled out dough on baking tray. Heap the apple mixture in the middle of the pastry dough. Fold the edges of the dough over the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
Beat the reserved egg white and brush over the uncooked pastry crust. Sprinkle with a little granulated sugar.
Bake the tart until pastry is golden brown and the apples are bubbly and tender, about 45 to 55 minutes.
Glaze
½ cup powdered sugar
¼ teaspoon vanilla
¼ teaspoon almond extract (optional)
½ to 1 tablespoon milk
To make glaze, stir together sugar, vanilla, and enough milk for desired consistency. Drizzle over warm tart.
