Rustic Apple Tart

By Fresh2

Ingredients

• Tart Ingredients:
• 6 Granny Snmith apples, peeled and cored
• 1/2 cup sugar
• 2 tbs dry sherry
• 1 tbs lemon juice
• 1 1/2 tsp ground cinnamon
• 1.4 tsp ground allspice
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 recipe Pate Sucree, recipe follows
• 2 tbs butter, cut into bits
• 2 tbs heavy cream, to brush crust
• 1 tbs sugar, to sprinkle on crust
• Pate Sucree:
• 1 1/4 cups all-purpose flour
• 1 tbs sugar
• 1/8 tsp salt
• 7 tbs butter, chilled and cut into bits
• 3 tbs ice water

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Tart Ingredients:
Preheat the oven to 350 degrees F.

Cut each apple into 12 segments and put in a large mixing bowl. Add the sugar, sherry and lemon juice and toss to coat well. Add the cinnamon, allspice, ginger and nutmeg and mix well. Set aside to let the flavors blend for 15 minutes.

On a well floured surface, roll the dough out to a 15-inch circle. Transfer to a baking sheet and mound the apples in the center, making sure to leave a generous 2-inch border. Dot the apples with the 2 tbs of butter and fold the dough border up around the apples. (It won't meet in the center.) Brush the dough with the heavy cream and sprinkle with the sugar. Place in the bottom third of the oven for 30 minutes. After 30 minutes, transfer to the top third of the oven for an additional 30 minutes. Remove and let cool for 15 minutes before serving.

Pate Sucree:
Put the flour, sugar and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor running add the water 1 tb at a time until a dough just begins to form. Turn out onto a lightly floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 20 minutes.