November 30, 2009

Simple Apple Tart

I think this tart speaks for itself.  It's gorgeous and simple and just makes you feel content.

So simple, in fact, that you don't even need a tart pan.  And if we're being totally honest, you don't need a rolling pin either.

That's right, I didn't have a rolling pin because I don't own one.  I went to two stores to buy or, more accurately, look at rolling pins the day before Thanksgiving but in typical Lynna fashion, I couldn't make a decision (what if there's something better? cheaper? more productive?).  Foolishly, I thought I could just go to the grocery store and buy a rolling pin ON Thanksgiving.  But apparently, places are closed on holidays.

But I forged on and all was well.  I did this "galette-style" as Deb suggested, which took care of my pan-less problem, and had my Sigg water bottle play the part of the rolling pin.  So, I'm here to stand as evidence of the fact that you can make a perfectly lovely dessert with minimal ingredients, minimal cooking utensils, and not too much time.  You should try it.

Simplest Apple Tart
From Alice Waters via smitten kitchen

1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
3 tablespoons sugar

1/2 cup sugar

MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400F.

OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

BRUSH melted butter over apples and onto dough edge. Sprinkle 1 tablespoon sugar over dough edge and the other 2 tablespoons over apples.

BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

BRUSH glaze over tart, slice, and serve.

1 comment:

Herrad said...

Hi Lynna,
The apple tart looks yummy.