Prep 1 hr
Cook 25 mins
This recipe is from Ina Garten, the "Barefoot Contessa". Prep time includes the hour that the pastry dough is in the frig.
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar or 2 tablespoons superfine sugar
- 1⁄4 teaspoon kosher salt
- 1⁄4 lb very cold unsalted butter, diced
- 2 tablespoons ice water
- 1 1⁄2 lbs mcintosh apples (3 large) or 1 1⁄2 lbs macoun apples (3 large) or 1 1⁄2 lbs empire apples (3 large)
- 1⁄4 teaspoon grated orange zest
- 1⁄4 cup flour
- 1⁄4 cup granulated sugar or 1⁄4 cup superfine sugar
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 4 tablespoons cold unsalted butter, diced
- For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
- Pulse a few times to combine.
- Add the butter and pulse 12-15 times, or until the butter is the size of peas.
- With the motor running, add the ice water all-at-once through the feed tube.
- Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
- Turn the dough onto a well floured board and form into a disc.
- Wrap in plastic and refrigerate for at least one hour.
- Meanwhile-- preheat over to 450 degrees and make filling.
- After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
- For Filling: Peel, core and cut apples into 8ths.
- Cut each wedge into 3 chunks.
- Toss with orange zest.
- Cover tart dough with the apples leaving a 1 1/2 inch border.
- Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
- Add the butter and pulse until mixture is crumbly.
- Pour into a bowl and rub it with your fingers until it starts holding together.
- Sprinkle evenly over apples.
- Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
- Bake for 20-25 minutes until the crust is golden and the apples are tender.
- Allow to cool.
- Serve warm or at room temperature.
WAY too much sugar in the crust. The crust should have a mild savory flavor compared with the fruit inside. Too much sugar inside too. Yuck.
If I could give this recipe more than 5 stars, I would! I needed a recipe to use up some delicious pears, so I made this using a refrigerator pie crust and sliced pears. I changed up the spices in the topping to a pinch of ginger and the cinnamon, and I omitted the zest. With a pre-made pie crust, this recipe was extra easy! One of my guests had THREE slices!!
I have been making this for about three years. It is the only dessert I make any more. My family did not care for the orange so I use lemon zest and sprinkle with a little lemon juice. Today I added cherries...fresh, pitted, and a tiny bit of coconut, natural, shredded, organic, on top. This is what everyone expects at my home. Easy and wonderful. I, too, use the Pillsbury crusts...the roll out one.