Rustic Apple Tart

I have to admit it: I love this time of year.  I love the air, the colors, and I love the holidays that come with it.  It doesn't seem fair that the two biggest holidays come within a month of one another, but I have trouble complaining when it begins with cinnamon, pumpkin, and apples, and ends with cranberries, chocolate and peppermint.  The potential menus are endless, and if you really enjoy cooking, you probably have a huge stack of "holiday someday" recipes to try.  Right now, I imagine, if you don't already know what your Thanksgiving menu is this year, you are frantically trying to finalize it.

 While I know that apples and desserts are quickly becoming a repetitive theme here, I do feel like this recipe can be a lovely addition to your Thanksgiving menu.  As sad as it makes me, there are indeed people who are not fans of pumpkin pie (who could these people be?) who would welcome a different option for a Thanksgiving dessert.  And even for those of you who do love pumpkin pie, I don't think you will complain too much if you get to try both this year.

If you are one of those people who are afraid of making pies in general, galettes and free-form tarts are a wonderfully easy introduction to the whole fruit/crust thing.  They provide you with a great deal of flexibility and room for creativity.  If you like nuts?  Lightly toast some chopped pecans or walnuts and toss them in with the apples.  Cranberries?  Sure!  Raisins...why not?  (Although I would stay away from a mixture of the two!)

 This particular tart is minimally sweet, highlighting the apples, and as such, seems lighter than many others.  It begins with the flake of crust, a zip of cinnamon, and finishes with those oh so lovely apples, so make sure to get good ones.  It lends itself to an elegant meal while still being reasonably simple to make.  And for those of you on a holiday cooking schedule time crunch?  It comes together pretty fast, too.  

So here's to a lovely week of family, friends, and lots and lots of baking.  And if you have time?  Add this one to the holiday rotation.  Or to the Tuesday-Afternoon-I-Would-Really-Like-Some-Pie-But-Don't-Want-To-Make-A-Whole-Pie-And-Eat-It-All-By-Myself rotation.  Either way, you won't be disappointed.

Rustic Free Form Tart serves 6-8
Adapted from Cooks Illustrated


A note on pie crust:  most veteran pie makers I know have a signature crust that they prefer to use.  If this is true for you, then by all means substitute your own recipe in here.  I'm sure this would be just wonderful with a whole wheat or mixed grain crust!  If you do substitute your own recipe, make a half recipe (enough for an open-top pie), or be prepared to increase the number of apples used.


Crust:
1 1/4 cups All Purpose Flour
1 tablespoon white sugar
1/2 teaspoon salt
Pinch of cinnamon
8 tablespoons (1 stick) butter
2-3 tablespoons ice water


Filling:
6-7 medium apples, peeled and cored
1/8 cup sugar (can be increased to 1/4 cup if preferred)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)


Topping:
1 egg white, lightly beaten
sugar for sprinkling


To make crust, whisk together flour, sugar, salt, and cinnamon.  With a knife, slice cold butter into pieces and quickly toss with flour.  Cut the butter into the dry ingredients by using either your fingers or a pastry blender.  When you are through, the butter should be evenly incorporated with pea-sized pieces scattered throughout.  Next, pour ice water over mixture, quickly cutting water in with either a spatula or your fingers until the mixture is evenly moistened and begins to form a ball.  If the mixture is too dry, add more ice water, one teaspoon at a time.  Press dough into a rough ball, then flatten into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes or up to two days.


Meanwhile, peel and core your apples.  Then, thinly slice apples (make slices no wider than 1/8 inch thick).  If you prefer a "loose" look, separate the apple slices and toss evenly with the cinnamon sugar mixture.  If you prefer a tighter look, as in the apple spiral shown above, leave the sliced apples together as they will be easier to arrange.  


Preheat the oven to 375 degrees F.  Once your pie dough has been chilled, remove from the fridge, and roll out onto a floured surface, until it is about 15 inches in diameter.  Once your dough is rolled out, cut the ragged edges off  and set aside to be used as decoration, if desired.  Place rolled out dough on a parchment-lined baking sheet, and arrange apples on the dough, leaving a 2-3 inch border of dough.  Once the apple slices are arranged as desired, sprinkle with cinnamon-sugar mixture (if you have not already done so), then fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently press dough to filling, reinforcing shape and compacting apples.  You can then bake tart as is, or if you want to put a decorative border, roll scrap dough out, cut shapes, and arrange on tart before baking.


Bake until pale golden brown, about 30 minutes. Then, remove tart from oven, and place the pan with tart onto a second pan of about the same size to insulate bottom crust.  Brush crust with beaten egg whites and sprinkle with remaining sugar. Return to oven and bake until crust is a deep golden brown and apples are tender, about 30 minutes longer. Cool tart on pan 10 minutes, loosen parchment where it may have stuck to pan, then, using parchment lining, slide tart onto cooling rack and let cool completely.  Enjoy!