Tender & Flaky Rustic Apple Tart - Cass's
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2 - 3
sliced tart apples - i use granny smith
heaping tablespoon flour
butter,cut into fourths
in the raw - optional
1Make your crust..can either make your own, or I posted mine. If using mine - this is how I make.
In food processor; pulse dry ingredients a couple times. Add shortening and butter, Pulse 8 - 10 times, or until butter is in tiny pieces.
Add water just until it comes together and forms a ball.
2Place dough in plastic wrap and chill...( I only chilled long enough to make filling.)
3Preheat oven to 375 degree F.
In a medium bowl; add first 7 ingredients, mix well and let set for at least 10 minutes to make some juices.
4Roll the dough from the center outward, on a lightly floured counter. You don't want the edges perfect, its rustic looking after all. So don't worry about perfection.
5Place the crust on a baking sheet.
6Spoon the apple mixture on the center of the crust, spreading out evenly; making sure you leave at least 3 inches of crust to fold over the filling.
7Now, fold the edges of crust over the filling, at least 3 inches of dough.
8Dot apples with the butter.
In a small bowl, mix egg with water and brush the dough and sprinkle with sugar...this is optional.
9Bake for 35 - 40 minutes or until golden and bubbly.
Let cool and slice in wedges.
Great with ice cream.