Free-Form Apple Tart

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Ingredients

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    Pastry:
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 stick cold, unsalted butter cut into 1/2-inch dice
  • 2-3 tablespoons ice water
  • Filling:
  • 3-4 medium apples; peeled, cored and cut into chunks
  • 1/2 teaspoon orange zest
  • 1/2 cup sugar, divided
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons cold unsalted butter, diced

Directions

Preheat oven to 425°F.
For the pastry, place dry ingredients in a food processor and pulse to combine. Add diced butter and pulse about 15 times. With the motor running, add 2 tablespoons ice water. Pulse to combine–do not run until dough is a solid mass. Add more ice water if mixture is too dry. Refrigerate dough for 45 minutes. Roll out into a 12-inch circle on a lightly floured surface and transfer to a baking sheet (can be made ahead and frozen for up to a month).
For the filling, mix apple chunks, orange zest and 1/4 cup sugar. Place on pastry round, leaving a 2-inch border.
Combine remaining sugar, flour and cinnamon in the bowl of a processor. Add the diced butter and pulse until mixture is crumbly. Sprinkle over apples. Pleat the pastry over the edge of the apples. Bake for 20-25 minutes or until the tart crust is golden and the apples are tender.
Serve warm or at room temperature.

Recipe from Central Market Poulsbo - Culinary Resource Center
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