Easiest Ever Rustic Apple Tart PRINT
- YIELD: 6 servings
You can use a refrigerated pie crust in place of homemade one in this recipe.
|For the crust (if not using ready-made):|
|2||cups all-purpose flour, plus more for the work surface|
|¼||teaspoon kosher salt|
|2||tablespoons granulated sugar|
|14||tablespoons unsalted butter, chilled and cut into small pieces|
|3-4||tbsp. cold water|
|-OR- You may use one disc of store-bought ready made pie crust|
|Sugar for sprinkling (preferably Turbinado or large crystal variety)|
|3-4||apples, roughly chopped|
|1||tbsp. corn starch|
|½||stick of butter cut into cubes|
|2||tbsp. melted butter for brushing crust|
|8||" or 9" cast iron skillet|
For the crust (if not using ready-made):
Heat oven to 400° F.
In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge.
In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted.