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tender & flaky rustic apple tart - cass's

(1 rating)
Recipe by
Cassie *
Somewhere, PA

I always called this my lazy apple's so easy, that their should be a law against it...Lol! Sometimes I add walnuts or pecans to the apple mixture...even cranberries...make it your own... Enjoy!

(1 rating)
yield 6 - 8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For tender & flaky rustic apple tart - cass's

  • 1 1/4 c
  • 1/8 tsp
  • 1 1/2 Tbsp
  • 6 Tbsp
    cold butter
  • 1/8 c
    cold shortening
  • ice
  • 2 - 3
    sliced tart apples - i use granny smith
  • 1
    heaping tablespoon flour
  • 1/3 c
    packed brown sugar
  • 1/3 c
  • juice
    of half a lemon
  • 1 tsp
  • 1/8 tsp
  • 1 Tbsp
    butter,cut into fourths
  • 1
  • 1 Tbsp
  • sugar
    in the raw - optional

How To Make tender & flaky rustic apple tart - cass's

  • 1
    Make 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.
  • 2
    Place dough in plastic wrap and chill...( I only chilled long enough to make filling.)
  • 3
    Preheat oven to 375 degree F. Apple filling: In a medium bowl; add first 7 ingredients, mix well and let set for at least 10 minutes to make some juices.
  • 4
    Roll 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.
  • 5
    Place the crust on a baking sheet.
  • 6
    Spoon 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.
  • 7
    Now, fold the edges of crust over the filling, at least 3 inches of dough.
  • 8
    Dot apples with the butter. In a small bowl, mix egg with water and brush the dough and sprinkle with sugar...this is optional.
  • 9
    Bake for 35 - 40 minutes or until golden and bubbly. Let cool and slice in wedges. Great with ice cream.

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