An easy apple tart recipe to follow for your upcoming Thanksgiving gathering! It’s glazed over with a special apple-flavored sugar glaze for a uniquely sweet topping to your usual tarts.
Preparation:
50mins
Cooking:
1hr10mins
Total:
2hrs45mins
Serves:
8
Ingredients
For Dough:
1cupall-purpose floursifted, plus more for dusting
6tbspunsalted buttercubed and chilled
3½tbspwaterchilled
½tspgranulated sugar
⅛tspsalt
For Filling:
2lbbaking applesof your choice, preferably Golden Delicious, peeled, cored, and sliced.
5tbspgranulated sugardivided
2tbspunsalted buttermelted
For Glaze:
½cupgranulated sugar
apple peels and cores from 2 lb baking apples
waterfor boiling, roughly 2 cups
To serve:
ice cream of your choice, preferably vanilla flavored
Instructions
For the dough:
In a food processor, add flour, sugar, and salt. Pulse until just blended.
Add the chilled butter. Pulse in 5-second bursts until it resembles coarse cornmeal.
Gradually add chilled water, pulsing in between, until it forms a dough.
Dust your working area with flour, then transfer your dough onto it.
Knead for roughly 10 minutes until it turns smooth. You may need to add more chilled water, about 1 tablespoon at a time.
Once smooth, form the dough into a ball, then flatten it into a roughly 4-inch disk.
Cover it with plastic wrap then set aside in a chilled area and allow to rest for 30 minutes.
Take out the dough and let it soften so it's malleable but still cold. Smooth down the cracks at the edges.
On a lightly floured surface, roll it into a 14-inch circle with ⅛-inch thickness. Dust the excess flour from both sides.
You have the option to either roll this onto a greased 9-inch pie tin or onto a lined baking sheet with parchment paper.
Preheat the oven to 400 degrees F.
For the filling:
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 the 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 tablespoons of sugar over the dough edge and the other 3 tablespoons over the apples.
Bake the tarts in the center of the oven for 35 minutes or until they become soft, with browned edges, and the crust caramelized into a dark golden brown color. Make sure to rotate the tart every 15 minutes.
For the glaze:
Put the reserved apple peels and cores in a large saucepan, along with the sugar.
Pour in just enough water to cover the mixture and let it simmer on low for 30 minutes.
Strain the syrup and discard any solids.
Remove the tarts from the oven or slide the parchment onto a cooling rack. Let it cool for at least 15 minutes.
Brush the glaze over the tarts, slice, and serve with a scoop of ice cream. Enjoy!