Rustic Apple Tarts

Because these tarts are less bothersome to make than a pie — they take all of 30 minutes to make once you have the dough prepared — you can file them under easy-to-make. I bake them for weeknight dinners, brunches, picnics, even late-night snacks.–Johanne Killeen and George Germon

Rustic Apple Tarts Recipe

  • Quick Glance
  • 40 M
  • 2 H, 15 M
  • Makes 4 tarts

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 pound cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup ice water
  • 2 tablespoons sugar, mixed with 2 teaspoons freshly grated ginger
  • 2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter, quartered
  • Vanilla ice cream, optional

Directions

  • 1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.
  • 2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.
  • 3. Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.
  • 4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.
  • 5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.
Hungry for more? Chow down on these:

Comments
Comments
  1. Foodlover says:

    Today I made my adaptation of this recipe for the 2nd time. Once again it was fabulous. Sooooo good. I didn’t have any fresh ginger when I made it the first time (I was at a 2 family read-a-thon of the last Harry Potter book–which mentioned apple tarts….) So I skipped the ginger and combined the two 2TB of sugar, added cinnamon and allspice to taste–sprinkled some on the dough, the apples in the tart–and then topped with the shaved dark chocolate and topped with the last of the sugar-spice mixture. It was amazingly good both times–I used organic apples–the first time Gavensteins and the 2nd time Fujis–because that is what I had on hand.

    • Dan Kraan, LC Community Moderator says:

      I’m curious Foodlover, your adaptation of the recipe sounds really good, and you mentioned “the shaved dark chocolate”. It’s not listed ingredients, but I’m assuming your tart had a chocolate finish? How much did you add?

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail