I first tried this recipe for Thanksgiving and it was a nice change from the traditional apple pie. The recipe is from the glorious Alice Waters, so how could it be bad?
How To Make Alice Waters' Apple Tart
- 1 cup unbleached all-purpose flour
- 1/2 tsp sugar
- 1/8 tsp salt
- 6 tbsp unsalted butter just softened, cut in 1/2-inch pieces
- 3 1/2 tbsp chilled water
- 2 lb. apples (Golden Delicious or another tart, firm variety) peeled, cored (save peels and cores), and sliced
- 2 tbsp unsalted butter melted
- 5 tbsp sugar
- 1/2 cup sugar
- To make the dough, mix the flour, sugar, and salt in a large bowl and add 2 tbs of butter. Blend in a mixer until the dough resembles coarse cornmeal. Then add the remaining butter and mix until the biggest pieces look like large peas.
- Dribble the dough in water, stir, and continue dribbling until dough justs together. Toss it with hands, letting it fall through your fingers, until it looks ropy. If dry patches predominate, add another tablespoon of water. Keep tossing until you can roll the dough into a ball. Afterward, flatten it into a 4-inch-thick disk and refrigerate.
- After at least 30 minutes, remove the dough and let it soften so it's malleable but still cold. Smoothen the cracks at the edges. And on a lightly floured surface, roll it into a 14-inch circle about 1/8 inch thick. Then dust the excess flour from both sides with a dry pastry brush.
- Place the dough in a lightly greased 9-inch round tart pan or simply on a parchment-lined baking sheet if you wish to go free-form or galette-style. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)
- Overlap the apples on the dough in a ring 2 inches from the edge if you're going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself. Then crimp edges at 1-inch intervals.
- Brush the melted butter over the apples and onto the dough edge. Sprinkle 2 tbs. of sugar over the dough edge and the other 3 tbs. over the apples.
- Bake the tarts in the center of oven until they become soft, with browned edges, and crust caramelizing into a dark golden brown (about 45 minutes). Make sure to rotate each tart every 15 minutes.
- To make the glaze, put reserved peels and cores in a large saucepan, along with the sugar. Pour in just enough water to cover and simmer for 25 minutes. Strain the syrup using a cheesecloth.
- Remove the tarts from the oven and slide the parchment onto a cooling rack. Let it cool for at least 15 minutes.
- Brush glaze over the tarts. Then slice them and serve.