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August 2, 2011
Rustic Apple Tart
Traditional Cakes & Pies
Prep time:
30 minutesbaking time:
35 to 40 minutes“It took Grandma only minutes to assemble her free-form apple pie.”
Ingredients
Serves 8
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons vegetable shortening
- 4 to 5 tablespoons ice water
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon, divided
- 3 large Jonathan or McIntosh apples, peeled, cored and thinly sliced
- 1 egg white, beaten
- 1 tablespoon granulated sugar
Directions
1
Combine flour and salt in small bowl. Cut in butter and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Cover with plastic wrap; chill for about 30 minutes.
2
Preheat oven to 375°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Transfer pastry to nonstick jelly roll pan.
3
Combine brown sugar, cornstarch and 3/4 teaspoon cinnamon in medium bowl; mix well. Add apples; toss well. Spoon apple mixture into center of pastry, leaving 11/2-inch border. Fold pastry over apples, folding in edges gently and pressing down lightly. Brush egg white over pastry.
4
Combine remaining 1/4 teaspoon cinnamon and the granulated sugar in small bowl; sprinkle evenly over tart.
5
Bake until apples are tender and crust is golden brown, about 35 to 40 minutes. Let stand about 20 minutes before serving. Cut into wedges.
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Grandma's Secret Trick
Grandma's Secret Trick
The first dessert Grandma taught us to make was passed down from her grandmother. She chose this free-form tart because the crust is easier to prepare than a traditional piecrust: The pastry doesn't have to fit into a pie plate, and there is no need to flute the edges of the dough.
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