one of many. I was a bit slow with the powdered sugar for this one, so it didn't melt into the hot apples.
I didn't make all of the apple recipes that I posted here a few weeks ago. That may be mainly because I made my favorite apple tart three times. It's really simple, and so tasty, and I'm sharing it so that more can participate in the delicious, melty apple delight.
You could make this a full on pie if you wish by using 8 apples instead of 4 and baking it in a pie tin. However, if you have just a few apples lying around, this is a wonderful way to enjoy them. Stripped of traditional pie spice, the tart apple flavor really comes through here. Slicing the apples paper thin is crucial for ultimate meltiness.
Basic Pie Crust: makes 2 individual tarts
(I don't approve, but if you are really lazy, and feel like paying 7 times as much, you can use a pre-made crust)
You could make this a full on pie if you wish by using 8 apples instead of 4 and baking it in a pie tin. However, if you have just a few apples lying around, this is a wonderful way to enjoy them. Stripped of traditional pie spice, the tart apple flavor really comes through here. Slicing the apples paper thin is crucial for ultimate meltiness.
Basic Pie Crust: makes 2 individual tarts
(I don't approve, but if you are really lazy, and feel like paying 7 times as much, you can use a pre-made crust)
- 1 1/4 cups all-purpose flour
- 1 stick (1/2 cup) unsalted butter [COLD]
- 1/4 teaspoon salt
- 3 to 5 tablespoons ice water
1. Pulse the flour, butter, and salt in a food processor or blender until rough crumbs form. You don't want to over-process the mixture because butter lumps mean flaky crust down the line. In this vein, warm or room-temp butter will too easily mix with the flour, leaving you flakeless. If you don't have a food processor or blender, you can use a pastry blender or two knives and cut the butter into the flour mix in a bowl.
2. Add 3 T of the ice water and pulse or blend until it is incorporated. If you pick up a handful and squeeze the dough, it should hold its shape.
3. Form the dough into 2 equal sphere-like blobs, or if you're making a hefty single pie skip that. On a clean work surface,* slap one down, and push forward across the dough with the heel of your palm to smear and spread the fat particles. This is prime flake creation.
4. Once you've done that a few times, pat the dough into a rough disk and roll it out to a 9+ inch round. You want the crust as thin as possible without any holes.
2. Add 3 T of the ice water and pulse or blend until it is incorporated. If you pick up a handful and squeeze the dough, it should hold its shape.
3. Form the dough into 2 equal sphere-like blobs, or if you're making a hefty single pie skip that. On a clean work surface,* slap one down, and push forward across the dough with the heel of your palm to smear and spread the fat particles. This is prime flake creation.
4. Once you've done that a few times, pat the dough into a rough disk and roll it out to a 9+ inch round. You want the crust as thin as possible without any holes.
A Note on Work Surfaces and Rolling Pins
Even though I have a pasta machine, a long-term loan panini grill, and a massive dutch oven, I don't own a rolling pin. I'm okay with this. As a recent college graduate and backpacking enthusiast, I am the proud owner of 13 nalgenes. These work fabulously for rolling out pie pastry. If you don't have a nalgene, you probably have an empty wine bottle, and this works pretty well also.
My nalgenes have all spent quite a bit of time in the woods, and I don't necessarily want to roll them all over my pie crust. Even if I did, the pastry would stick to the plastic (or glass of your wine bottle) and tear. My solution for this is related to my solution for the work surface: parchment paper.
parchment work surface and nalgene rolling pin I hate flouring work surfaces. First, it makes a giant mess. Second, it adds flour to my mixture, sometimes making pastries heavier. By laying a piece of parchment paper on the counter, I have a sterile work surface without mess. I put another piece of parchment on top and then roll out the dough with my nalgene.
- Pie crust (recipe above)
- ~5 medium-sized apples
- zest and juice of half a lemon
- 2T sugar
- 3T water
- powdered sugar
1. Preheat oven to 350 degrees. [Take out anything you might store in your oven. I have seen too many mishaps.]
2. Lay your tart pastry (still on the parchment paper which can be baked) on a baking sheet.
3. Zest and juice your half-lemon into a bowl. Sprinkle in the 2T sugar.
4. Peel and thinly slice the apples. Add to sugared lemon juice, toss to coat.
5. Arrange apple slices on the pastry, leaving a 1 inch border. This border is to prevent apple-caramel goo from leaking everywhere.
6. Gently lift the far corner of parchment paper and bring towards you, so that the dough border folds over the apple mixture. Moving gingerly around the tart, fold sections of dough approximately 1.5 inches wide into little pleats. This is not very difficult to do with the parchment paper.
7. Once you have a pretty pleated border completed, put the 3T water in the bowl that held the apple mix, swirl it to get the flavorful bits loose, and pour the liquid evenly over the exposed apples. This step, as well as the step below, ensure the tart does not get too dry. It would be a travesty to miss out on the melty apples.
8. Bake, covered with foil for 40 minutes. Remove the foil, and bake another 20 minutes.
9. Remove from oven, sprinkle with powdered sugar and serve.
2. Lay your tart pastry (still on the parchment paper which can be baked) on a baking sheet.
3. Zest and juice your half-lemon into a bowl. Sprinkle in the 2T sugar.
4. Peel and thinly slice the apples. Add to sugared lemon juice, toss to coat.
5. Arrange apple slices on the pastry, leaving a 1 inch border. This border is to prevent apple-caramel goo from leaking everywhere.
6. Gently lift the far corner of parchment paper and bring towards you, so that the dough border folds over the apple mixture. Moving gingerly around the tart, fold sections of dough approximately 1.5 inches wide into little pleats. This is not very difficult to do with the parchment paper.
7. Once you have a pretty pleated border completed, put the 3T water in the bowl that held the apple mix, swirl it to get the flavorful bits loose, and pour the liquid evenly over the exposed apples. This step, as well as the step below, ensure the tart does not get too dry. It would be a travesty to miss out on the melty apples.
8. Bake, covered with foil for 40 minutes. Remove the foil, and bake another 20 minutes.
9. Remove from oven, sprinkle with powdered sugar and serve.
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