Taste: Recipe | Rustic Apple Tart

With Apples in full swing, I desperately wanted to go apple picking. We had so much fun when we went peach picking, that I was anxious to go, yet, with our busy schedules lately, the 1/2 peck that I picked up at a local farm, was just as good. Instead of a pie, I wanted to make a Rustic Apple Tart.

The recipe I used was a Martha Stewart favorite. I used the applesauce, that we canned last season from my father's apple trees in Pennsylvania. I wanted to use my own dough, instead of a store bought one. Of coarse, I had my little helper on hand to want to taste each slice of apple and run around with his new "hat". Baking with little one's around keeps you on your toes, for sure. I think that my Apple Tart came out great though and having the freshly baked apple aroma fill up the home, made for a successful day in the kitchen.

Recipe as followed via Martha, herself, with a few minor changes*

For the Pastry Dough:

1 Cup all purpose Flour

2 Tbs Granulated Or superfine sugar

1/4 Teaspoon Kosher Salt

1 Stick of very cold butter, in slices

2 Tbs ice cold water

Apple filling; Ingredients:

2 Tbs all-purpose flour (+ more for dusting)

1/2 peck of Apples, preferably good baking apples, peeled and sliced 1/4 inch thick

1/4 cup of sugar (+ more for sprinkling topping)

2 Tbs of Lemon juice, or 1/2 lemon juiced

pinch of ground cinnamon

pinch of Kosher Salt

6 Tbs of Applesauce, or good quality prepared

1 Large egg

Directions:

• For the Pastry, place the flour, sugar and Salt in a bowl of a food processor with a steel blade. Pulse it a few times to combine ingredients. Add the butter and pulse until the butter is the size of peas. With motor running, add the iced cold water all at once. Keep pulsing the combine but stop once ingredients become a solid dough ball. Place dough ball onto a well floured board and form into a disc. Wrap the disc with plastic wrap and refrigerate for atleast a good hour.
• Combine apples, sugar, flour, lemon juice, cinnamon and salt in a bowl. Toss to combine. Place a thin layer of applesauce on dough and mound apple slices over applesauce, leaving a border to fold. Fold the dough up and over apples, making creases or rather, folds every few inches. I just let it fold organically, where space was needed, allowing it to bake as it is. Be sure to watch the fruit and juices to prevent seeping out. Refrigerate for 30 minutes. Preheat Oven to 400 Degrees.
• Lightly beat the egg to make a egg wash and brudge edges of the dough. Finish with sprinkles of sugar and I added extra cinnamon. Bake until apples are tender and crust is a golden brown, about 25 minutes.

Enjoy!