Rustic Apple Tart
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| Rustic Apple Tart |
| photo by recipe author |
Servings: 8
Preparation Time: 30 minutes
Crust:
- 1½ cups flour
- 1½ teaspoons whole sugar
- ¼ teaspoon salt
- 1 stick + 2 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons coconut oil
- cup ice water
- small bowl milk
- pastry brush
Filling:
- 4 tart apples
- 2 tablespoons whole sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon honey
- 1 tablespoon unsalted butter, cut into small pieces
- 2 tablespoons coconut oil
Crust:
Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.
Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.
Filling:
Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.
In a small bowl combine sugar and cinnamon. Set aside.
Preheat the oven to 400° F.
On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet.
Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.
Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.
Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.
Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.
Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.
Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes here!
