Free Form Apple Tart

Pies, Tarts and Fruit Desserts / Blog Post, Recipe

Apple Tart

Flaky Pastry

Makes 8 Servings

1 cup all-purpose flour

½ cup whole wheat flour

1/8 teaspoon salt

12 tablespoons cold, unsalted butter, cut into ½ inch cubes

1/3 cup plus 1 teaspoon ice water

1 teaspoon apple cider vinegar

Filling

3-4 medium crisp apples such as Gala or Granny Smith peeled, quartered, cored, and thinly sliced

¼ cup granulated sugar

¾ teaspoon ground cinnamon

3 tablespoons all-purpose flour

½ cup coarsely chopped walnuts, toasted

3 tablespoons cold, unsalted butter cut into tiny pieces

1 egg, lightly beaten (to use as a glaze)

¼ cup granulated sugar for sprinkling

Make Flaky Pastry

  1. In a food processor, pulse both flours, salt, and butter until butter is the size of peas.
  2. Add the ice water and vinegar all at once and pulse just until water is incorporated.
  3. Pour the mixture into a medium bowl and gently gather into a ball. Wrap in plastic wrap and flatten into a 1 inch thick disk. Chill for 20 minutes.

Assembly

  1. Preheat oven to 400° F.
  2. On a lightly floured surface, roll out the pastry to a rough 12-14 inch circle.
  3. In a small bowl, combine ¼ cup granulated sugar, cinnamon, flour, and walnuts.
  4. Scatter the sugar and nut mixture all over the rolled out crust leaving 2 inches of the edge uncovered.
  5. Arrange sliced apples on top of nut mixture. Scatter tiny butter pieces all over the apples.
  6. Using a pastry brush, brush border of crust with beaten egg.
  7. Fold the edges of the tart up over the apples creating a 1½-2 inch border, pressing down gently. Transfer the tart to a large pizza pan covered with parchment paper.
  8. Brush the edges of the tart with the beaten egg and sprinkle the entire tart, including the border, with the remaining ¼ cup sugar.
  9. Bake the tart for 40-45 minutes or until golden brown and the apples are softened.
  10. Serve the tart warm, cut into slices and topped with vanilla ice cream or whipped cream.

Tips for Success

  1. Be sure butter and water are very cold to ensure the flakiest crust.
  2. Do not overmix flaky pastry or excess gluten will develop making a less than tender crust.
  3. Once flaky pastry is wrapped in plastic wrap, it can be chilled in the refrigerator for up to 4 days or frozen for up to 3 months.
  4. Although the Apple-Walnut Tart is best eaten the same day it is made, it can be re-heated in a 325° F oven for 10 minutes or until it is warm to the touch.