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Rustic Apple Tart
In keeping trendy and seasonal, today’s recipe is a rustic apple tart! This tart full of apples, apricot, and honey is the bee’s knees. Fun fact: bees do in fact have knees. I just saved you a google search. And with that, let’s hop to it!
The Supplies
- 2 cups of all purpose flour
- 3 tbsp of sugar
- 1 tsp of salt
- 8 oz (2 sticks) of cold, unsalted butter + 2 tbsp of butter
- 1/4 cup of ice water
- 3 apples
- ½ tsp of honey
- 2 tbsp of apricot preserves
The Procedure
- Place one cup of flour, salt, and 2 tbsp of sugar into stand mixer. Mix just to combine using paddle attachment.
- Cube butter and add one handful at a time. Use a pastry blender to cut butter into dry ingredients. Turn mixer to medium-low once all butter has been added. Make sure butter has been thoroughly blended and mixture is crumbly.
- Add your remaining cup of flour and mix on medium-low to combine.
- Add water and continue to mix on medium-low speed. Dough should come up around paddle, and should not be sticky to the touch.
- Roll dough and flatten into disc. Wrap and refrigerate for at least one hour.
- Once dough is chilled, roll out onto a lightly floured surface to ¼ inch thick.
- Transfer dough to baking sheet covered with parchment paper.
- Core and slice apples and arrange on tart in overlapping half-moons. Fold edges of tart over the apples.
- Melt 2 tbsp of butter and combine with remaining tbsp of sugar and honey. Brush the mixture over apples. Chill for 10 minutes.
- Bake at 400º until apples are tender and tart is golden brown, about 1 hour.
- Melt preserves and brush over apples.
- Let cool slightly and serve warm.
Thanks for letting me be a tart of your world.
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