Too many apples. Who in the world would think that having “too many apples” would ever be a problem? If anything, it’s justification to continue cooking and baking with the delicious seeded delight. About a month ago, my roommate went apple picking in upstate New York and brought back some of the orchard’s finest pickings, both bold in color and in taste! Apples are a wonderful centerpiece for the seasonal-transition, a gentle and friendly reminder that spiced drinks, warm ovens, and round bellies are soon to follow.
Apple tarts have become and kitchen staple for me; I’ve made one (or two) every year since I moved to the city, each time with apples freshly picked from a local orchard. It’s such an easy dessert to put together, and looks as polished as any dessert can! It’s got that “wow” factor, which makes this rustic apple tart a perfect dessert to bring to the season’s many upcoming dinner parties and feasts! And to boot, it’s got a great flavor and texture resting atop a flaky pastry base… Yum!!
Drop by again soon; there’ll be many more new recipes coming up shortly, including this month’s featured macaron flavor! I promise it’ll be seasonal and festive, and you won’t want to miss it! Thanks for dropping by. I’d love to hear from you so let me know your thoughts in the comments below :)
For all you Americans, Happy Veteran’s Day and a shout out to all the men and women who have served and continue to serve the country I call home.
- 1 ¼ c flour, all purpose
- ½ tsp salt
- 2 tbs granulated white sugar
- ½ c butter, unsalted and cubed (** keep off ~1 tbs for apples)
- 3-4 tbs ice water
- 2-3 baking apples, medium-sized (used Jonagold)
- 1 tbs butter, unsalted and cubed (left off from crust)
- 1-2 tbs granulated white sugar
- ½ tsp cinnamon
- 1 ½ tbs fig preserves or similar jam, for glaze
- (optional) 1 egg, for egg wash
- (optional) 2 tbs walnuts, chopped (or pecans, almonds, etc)
- (optional) 2 tbs lemon juice
- Prepare dough: in food processor, pulse together dry crust ingredients; add cold butter and pulse until pea-sized bits are formed; transfer to bowl and add in ice water 1 tbs at a time, folding/kneading until dough forms; wrap in saran wrap and refrigerate for 30mins and for up to 2 days.
- Prepare a chilled surface to roll out dough, dust surface and rolling pin with flour: roll out dough to the dimensions of 13” x 9” and place on baking sheet lined with parchment paper (can roll out smaller dimensions in partitions, use extra dough for patching or as a border); pierce dough with fork ~½ - 1 inch apart; return to fridge to keep chill.
- Preheat oven to 400-deg F.
- Slice apples; cut in half along the stem, core and thinly slice; can use lemon juice to prevent browning.
- Remove dough from fridge and line the slices on the dough.
- Sprinkle sugar (and dust cinnamon) on top of the apple tart; disperse small cubes of butter throughout, on top of apple slices.
- Generously brush egg wash on exposed crust (border).
- Bake for ~50 minutes until crust is golden brown.
- Remove from oven and move to cutting surface to cool; heat fig preserves (~20s in microwave) and brush on top of apple tart to glaze; sprinkle walnuts on top of glaze.