by gt9
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gt9's Notes:
1-1 1/4 cup all purpose flour (bleached) Ask a question about this ingredient
7 tablespoons unsalted butter - chilled Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
3 tablespoons ice water Ask a question about this ingredient
Place 1 cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with the metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form into a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky sprinkle with several teaspoons of flour. Wrap in waxed paper and refrigerate for at least an hour. Yield: Pastry for four six-inch tarts or one large tart.
Ask a question about this step1 Sweet and flaky pastry dough Ask a question about this ingredient
4 Golden Delicious or Granny Smith Apples Ask a question about this ingredient
4 tablespoons Unsalted butter Ask a question about this ingredient
1/4 cup granulated sugar Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 tablespoon light brown sugar Ask a question about this ingredient
Preheat the oven to 425 degrees
Ask a question about this stepDivide the dough into four equal portions and on a flour dusted surface, roll each portion into a six-inch circle. Place the circles of dough on a baking sheet and refrigerate until ready to bake. If you are making one large tart, do not divide the dough.
Ask a question about this stepPeel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this). Heat the butter until hot, but not smoking, in a large frying pan over medium-high heat. Sprinkle the apples with the granulated sugar, then saute until lightly browned, about 15 minutes.
Ask a question about this stepRemove the pastry from the refrigerator and spoon the apples into the center of the prepared pastry rounds, dividing them evenly. Fold the edges of the dough up over the rim of the apples to form a one inch border. Brush the border with the beaten egg.
Ask a question about this stepBake until golden, about 20 minutes. Sprinkle the apples with brown sugar and serve warm or at room temperature.
Ask a question about this stepAlternatively, to single tarts to form a single large tart, the dough can be rolled into a 12 inch circle and all of the apples can be placed in the center. Increase the baking time by about 10 minutes to bake the tart fully. Yield: Four individual apple tars or one large tart.
Ask a question about this stepIt is both of those...please try it...it will make you and whomever you share it with very happy. Thanks for the comment.
This recipe was originally published in the New York Times Magazine on September 25th, 1988...and I have been making it ever since. gt9.
Rick Field is the founder of the pickle company Rick's Picks.
This sounds really nice, I love that the apples are cooked before you place them on the pastry crust. I'm sure they are beautiful as well as delicous.