06 November, 2014

LAZY MAN'S APPLE TART



Here's a delicious and fairly guilt-free recipe on this rainy Thursday. It's simple and uses few ingredients, all of which you probably already have on hand. Depending on how you do it, it can be entirely sugar-free as well.

I first made this nearly four years ago when we hosted an American Thanksgiving in Scotland, with several Brits and a Bulgarian. They were mostly appalled at the amount of food we carried from the kitchen, but that's beside the point. This apple tart was there, and it's been a keeper.

Lazy Man's Apple Tart

2 cups flour, plus extra for sprinkling (spelt, organic unbleached, or buckwheat or this for GF options, are all good)
1/2 pound (2 sticks) cold, unsalted butter, cut into thin pieces
1/2 teaspoon salt
1 egg, beaten, plus enough ice water to make 1/2 cup
5-7 crisp apples
1/2 cup apricot, plum, or similar jam 
OR 
1 cup sugar (for glaze)

Place flour, butter, and salt in a bowl and work the butter into the flour until it becomes coarse, with a few remaining flecks of butter. Pour the egg & ice mixture into the bowl and quickly knead dough until it comes together-- only a minute or two as you don't want the butter to melt.

Dough will be soft, sticky, and a little rough looking.

Divide dough in half, sprinkle each half with flour and pat into rectangles about 1-inch thick. (Place one half in freezer if desired to use another time. We always make both). Wrap with paper and refrigerate for 1 hour, or overnight. 

After chilled, roll pastry into a rectangle the size of your baking sheet. Transfer dough to the sheet and allow to rest. If the dough doesn't fit perfectly, patch it together as necessary. This adds to the rustic look of the tart.

Cover and refrigerate until ready to bake.



Peel and quarter apples, using the skin and cores to make a glaze if not using jam.

For glaze: Combine 1 cup sugar in 1 cup water, stirring until sugar is dissolved. Add cores and skin and simmer to a thick syrup. Strain and set aside. OR use a good quality jam or honey, thinned with a splash of water. We have used the sugar water glaze, apricot jam, and plum jam and all are delicious.

Slice apples as thin as possible and arrange over pastry in rows, overlapping like cards.

At this point you can cover the tart and refrigerate for several hours (its fine if the apples brown. Again, this is a rustic tart).

Preheat oven to 190ºC/375ºF. Bake tart until apples are beautifully browned and edges are crisp. Just over halfway through baking, brush a generous layer of glaze over the tart. Once finished baking, allow to cool on wire rack.

Before cutting, reheat the glaze. Slide tart onto cutting board and paint glaze over top of tart (toddlers are perfect for this job). Slice small rectangles, triangles, or whatever shape you like.

Original recipe can be found right here.

1 comment:

  1. This looks like something I could handle. ;) Ralphie said, "Oh! Pizza." hehe

    ReplyDelete