RECIPE: Rustic Apple Tart

 

 When you find yourself with this many apples (and some giant lemons) baking with them is always a good choice. 

 

 I used a recipe in Julia and Jacques Cooking at Home to made a few rustic apple tarts.

Preheat the oven to 400 degrees F.  Peel and slice the apples, giving them a good squeeze of lemon juice to keep them from turning brown.  Add a quarter cup of sugar and a few tablespoons of cinnamon.  Stir well to make sure all of the apples are coated with the lemon juice, sugar and cinnamon.  Set aside while you make the crust.

For the crust mix 2 cups of flour, half a teaspoon of salt and half a teaspoon of sugar in a large mixing bowl.  Cut in 14 tablespoons of butter and 1 tablespoon of shortening.  Work the fat into the dry ingredients until you have the consistency of coarse sand.  Add one third a cup of water, and use a silicone spatula to work the dough into a solid ball by pushing it around the bowl.  Turn the dough onto a lightly floured board and roll into a circle that is about half an inch thick.  Carefully transfer the dough onto a parchment-lined baking sheet and pile your apples in the middle, leaving a 2 inch margin around the edges.

Fold up the edges, pinching them together gently as you go around.  Place a few thin slivers of unsalted butter on top of the apples and place the tarts in the oven.  Bake for one hour, until crust is nicely browned.

This is a great recipe not only for apples, but for apricots, peaches, nectarines, or any other stone fruit.

Enjoy!