A Simple Apple Tart
The New Englander in me is very single minded when it comes to the apple. As soon as September rolls around I crave them raw, in salads, baked until puffy and tender, simmered away into sauce to tuck under thick-cut pork chops. I keep them in the fridge so they’re crisp and cold. I want tall glasses of cider and donuts from the market. Still, there is nothing that heralds the beginning of fall quite like a simple apple tart.
It started off a few years ago, and I’m not really sure how it came to be this iteration. I love tarte tatin and I’m a fan of those French-style galettes, baked on a sheet pan. Yet I always come back to this pretty rosette-style, that looks so fancy even though there’s no more than 6 ingredients in the whole recipe. About 8 years ago I picked up a trick from David Tanis. As the tart bakes you coax the pectin out of the peels and cores you might ordinarily discard with sugar and water, creating a delicious glaze to brush on top of the finished tart. As for the buttery crust? I’ve been using Martha Stewart’s Pate Brisee forever and ever and it’s yet to fail on me. The only tweak is I add a splash of vinegar to the ice water. This prevents the gluten from forming and ensures a crust that is flaky and light as air.
I’ve been away from my kitchen for nearly a month and I’m extra eager to tell you all about it and share my experiences. Until then I offer my apple tart, soon to be yours.
A Simple Apple Tart
I recommend using Honey Crisp apples here, if you can find them. Gala or Golden Delicious would work too. You will have enough dough for two crusts, so save one for later in the freezer!
Ingredients:
7-8 Honey Crisp Apples
2 1/2 Cups All Purpose Flour
1 Cup of Butter, or 2 sticks, Very Cold and cut into small 1/2 inch pieces, plus 1/4 Cup of Butter divided
1/2 teaspoon Kosher Salt
1 Cup plus 1 teaspoon Sugar, divided
1/4 Cup Ice Water, or more as needed
1/2 teaspoon Apple Cider Vinegar
Directions:
To make the Pate Brisee: In a food processor fitted with the pastry blade, add the AP Flour, Kosher Salt, and 1 Teaspoon of Sugar. Pulse for a few seconds to combine. Add the Butter and pulse again several time to incorporate the butter into the flour mix. Ideally we want a mixture that is coarse and a little bit sandy looking.
Add the Apple Cider Vinegar to the cup of ice water. With the motor running, slowly add 1/4 Cup of Ice Water to your dough. Pulse again to combine, until the dough is just beginning to stick together. You can test if it’s ready by pinching off a small bit with your fingers. If it sticks together you’re good to go. If it still feels dry, add more ice water 1 Tbs. at a time.
Turn the dough out onto a flat, floured surface. Form the dough into 2 even balls, then flatten each into discs. Wrap in saran wrap and place in fridge to chill for at least one hour. Can be made a day ahead.
To assemble the tart: Preheat the oven to 350 Degrees F. Using a rolling pin, roll one disc of chilled dough out on the flat and floured surface so it will comfortably fit a 9” tart pan with a removable bottom. Press the dough into the pan’s edges and trim any overhang. Place in the fridge to chill for 15-30 minutes.
Peel and core the apples, setting aside the cores and peels into a saucepan as you go. This will become your glaze. Slice the apples as thinly as possible (a mandoline is nice to have here but I don’t have one, so don’t trouble yourself too much about it).
Place the apple slices into the tart shell, layering them into a pretty rosette pattern. You can take liberty here with the pattern, just make sure it’s all snug and relatively even. Sprinkle 2 Tbs of sugar over the apples. Take the remaining 2 Tbs of Butter and divide into small pieces and dot the tart all over with them. Place the tart in the oven to bake for 1 hour, or until the pastry case and apples are nicely golden.
While the tart bakes, make your glaze. To the saucepan with apple cores and peels, add 1 Cup of Sugar and 1 Cup of Water. Bring to a boil and then simmer for at least 30 minutes, until the liquid volume is reduced by half and the glaze is thickly set. Strain the glaze through a mesh sieve over a bowl, then return to saucepan to keep warm over low heat.
When the tart is out of the oven, brush with the warm apple glaze. Allow to cool completely on a baker’s rack before serving.
Serves 6-8.