Rustic apple tart master recipe - house beautiful
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Flaky Butter Pastry | |
| Flour for rolling | ||
| 1½ | pounds | Apples, such as Macintosh or Winesap |
| 2 | tablespoons | Fresh lemonjuice |
| ¼ | cup | Sugar |
| ¾ | teaspoon | Ground cinnamon |
| 2 | tablespoons | All-purpose flour |
| 1 | teaspoon | Unsalted butter |
| 2 | teaspoons | Confectioner's sugar |
Directions
On a lightly floured surface, roll the dough into a rough circle about 14 to 15 inches in diameter. Transfer the dough to a baking sheet and refrigerate while you prepare the apples.
Peel and core the apples. Slice them into ¼-inch-thick slices. You should have about 3 C of fruit. Place the apples in a bowl and toss them with the lemon juice, 3 T of the sugar, and the cinnamon. In a small bowl, combine the 2 T of flour with the remaining sugar. Remove dough from the refrigerator and sprinkle the sugar-flour mixture over the dough, leaving a 2-inch border uncovered. Arrange the apple slices evenly over the flour-sugar mixture. Fold the 2-inch border of dough over the apples in overlapping folds to form the sides of the tart. Brush the folds of dough lightly with water and crimp with your fingers to seal, Shave the butter on top of the apples.
Bake the tart in a preheated 400'F oven for 40 minutes, covering the crust after 20 minutes with foil if it is browning too rapidly. The tart should be golden brown and the apples tender with syrupy juice.
Let cool 10 minutes before sliding the tart onto a serving platter.
Just before serving, sift the confectioner's sugar evenly over the crust. Makes one 9-to 10-inch tart. Serves 6 to 8.
House Beautiful/August/1994 Scanned and fixed by Di and Gary