This is one of my go to recipes. Although it may seem intimidating at first, it’s important to keep in mind that this is a rustic tart, it’s not meant to be perfect.
*If you’re short on time feel free to use store bought pastry dough.
- 2 1/4 cups all purpose flour
- 1 cup butter, cut into small cubes and chilled
- 1/2 cup ice water
- pinch of salt
- 6 Granny Smith apples, peeled, cored and sliced into 10th’s
- 1/2 cup white sugar
- 1/2 lemon, juiced
- 2 tsp cinnamon
- 1 tbsp corn starch
- 1/4 cup milk
- 1/3 cup turbinado sagar (white sugar will do if turbinado is not available)
- In a large food processor (this can be done by hand) combine flour, butter and salt. Blitz just to mix slightly. Slowly add the water while food processor is on until a loose mix has formed. (Do not over mix!)
- Empty your dough onto a lightly flowered surface and kneed into a ball.
- Cover tightly in plastic wrap and refrigerate for 30 minutes or up to 3 hours.
Preheat your oven to 180ºC.
- Once you’ve peeled, cored and sliced your apples place them into a large bowl.
- Add in your sugar, cinnamon, lemon juice and corn starch. Mix until apples are fully coated. Set aside to rest.
- Remove your pie dough from the fridge and roll out on a lightly flowered surface until it forms either a rectangle, circle or square. The dough should be about a 1/4 inch thick. (*Any shape will do, just keep in mind that the shape you roll out will be the shape of your tart once it’s baked).
- Place your rolled out dough in the center of a parchment lined baking sheet.
- Take your apples and spoon them out onto the dough, leaving at least an inch of dough around the edges.
- To make the crust fold the edges over the apples, pinching together the bits of dough that overlap. This is what will keep your tart together.
- With a pastry brush (or your fingers), brush the exposed edges with milk.
- Dust edges with turbinado sugar.
- Place in center of oven and let bake for 40 minutes or until edges are golden and crisp.