Apple Tart Recipe
Apple tart is an impressive fruit dessert with a rustic look. With buttery, flaky crust and sweet apple filling, this dessert recipe will become a favorite!
Foto: Rasa Malaysia
Ingredients
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 7 oz (200g) unsalted butter ( divided (6 ounces (175g) cold, cut into 1/2-inch (1cm) pieces, and 2 tablespoons melted))
- 1/3 cup ice water
- 3 1/2 tablespoons sugar
- 4 large apples (cored and cut into 1/4-inch (5mm)-thick slices)
- 2 tablespoons apricot preserves (melted and strained)
Steps
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Using a stand mixer with a paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add ice water until the dough forms a ball.
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Transfer the dough to a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Pat the dough into a disk. On the lightly floured work surface, roll out the dough into a 16- to 17-inch (450g to 480g) round, about 1/4 inch (5mm) thick.
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Line a large, unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and then unroll it onto the prepared baking sheet.
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In a small bowl, combine 2 tablespoons of sugar with the remaining 1 tablespoon of flour and sprinkle it over the dough. Arrange the apple slices on top in overlapping concentric circles, leaving about 3 inches (7 cm) of the edge. Fold the dough over the apples in a free-form fashion.
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Brush the apples with melted butter and sprinkle them with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
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Preheat the oven to 400°F (207°C). Bake the apple tart in the center of the oven for 1 hour, or until the apples are tender and golden, and the crust is deep golden and cooked through. Brush the apples with melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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