I used the savory crust from my butternut squash galette omitting the sage and adding 1/4 cup of sugar to the dough. This makes a beautiful rich crust that’s so easy to roll out, no cracking or splitting.
If you don’t have a food processor or you’d rather than get it out and wash all of the pieces when you’re finished, you can blend your dry ingredients and butter for the crust with a pastry blender or two butter knives as shown on this video.
A rustic apple tart
For the pastry:
- 1 1/4 cups all purpose flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
- 1/2 teaspoon sea salt
- 4 to 8 tablespoons cold water
- 1 large egg, lightly beaten
- 1 teaspoon canola oil
For the filling:
- 1/4 cup apricot preserves
- 4 Granny Smith apples, peeled, cored, and sliced
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- To make the dough, pulse the flour, sugar, butter, and salt in a food processor until it has the texture of a coarse meal.
- While pulsing, slowly add ice water, using just enough for the dough to form a ball. Don’t overwork it.
- Shape the dough into a 5 inch disk, wrap in plastic, and chill at least one hour.
- Preheat oven to 375.
- Roll the crust into a 14 inch circle; no need to make it perfect.
- Warm the apricot preserves, and spread in the center of the crust. I marked a 9 inch circle in the center of the crust by lightly pressing a cake pan into the dough.
- Combine the remaining ingredients and arrange the apple slices in a 9 inch circle on top of the apricot preserves.
- Fold up the edges of the dough. Brush the crust with beaten egg and oil (from the crust recipe).
- Bake for 35 – 40 minutes.