Prep 15 mins
Cook 1 hr 30 mins
It's hard to believe how delicious this very simple tart is -- don't be tempted to spice it up. I have made it many times and it is never fail. From Susan Hermann Loomis.
For the Pastry
- 354.88 ml flour
- 2.46 ml coarse salt
- 103.53 ml unsalted butter, cold and cut into small pieces
- 73.94-88.74 ml ice water
For the Filling
- 14.79 ml fresh rosemary
- 6 tart apples, peeled, cored and cut into 1/4-inch slices
- 158.51 ml sugar
For the Egg Wash
- 1 egg
- 4.92 ml water
- For the Pastry:.
- Place the flour and salt in a good sized bowl.
- Add the butter bit by bit and blend till the mixture resembles coarse meal.
- Add the water bit by bit until the dough forms a ball.
- Wrap in cling-film and let the dough sit at room temperature for one hour.
- Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
- Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
- Pre-heat the oven to 425 degrees F.
- Lightly flour your work surface and roll the dough out into a 14" circle.
- Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
- Gently fit the pastry against the sides of the tin.
- Make the Filling:.
- Mince the rosemary.
- Place half the apples in the tart tin.
- Sprinkle with half the sugar and all the rosemary.
- Top with the remaining apples and the remaining sugar.
- Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
- Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
- Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
- Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
- Let the tart cool to lukewarm or room temperature before serving.
I made a tiny tart for myself and my mother today. I used margarine to try to make it a bit more healthy and used splenda also. To make the dough easier to roll out I put it in the fridge for about and hour or so. I really dont know how I feel about the additon of rosemary. My mother really did not like it, but she a pureist when it comes to her desserts, or any food for that matter. But this is def. a nice recipe if you are up for a change from you usual apple pie!
This was a great pie - the rosemary was very subtle, and just in the background of taste, as herbs should be!! (I did use only 2 teaspoons of rosemary instead of 1 tablespoon - my hubby is not too keen when it is too strong!) Don't be scared to try it - we served it with the cheese course, well why not......"Apple pie without some Cheese is like a Kiss without a Squeeze" is an old Yokshire saying we have!! I will make it again, but I will try adding the rosemary to the pastry; I make herb pastry all the time & it's nice when the herbs just crisp up a it & brown a tinge on the pastry edges. Lovely recipe, thanks Chef Kate! Gone into my cookbook.