Recipe by LilPinkieJ
This recipe hails from British Columbia, Canada. It is from the website if the B.C. Tree Fruits Limited company. "Who doesn't love baked apples and cinnamon? They are an irresistible combination especially when served warm with a scoop of vanilla ice cream. This rustic apple tart is simpler to make than a pie. You don't have to be neat and fussy with the crust, just simply fold it up over the apples however you please leaving the centre open. The chopped pecans toast while the tart is baking which gives them a buttery taste and help to make the tart look very rustic." http://www.bctree.com/recipes/archive/apple-rustic-tart.php
Top Review by KCShell
Flavor =5, Ease of making =4 Unforseen problems when baking =3. I love the concept of this recipe, love the look, the texture, the taste. I ran into problems when I baked it on a flat stone. The juices ran out and I had to open the oven and drain off the juices so it wouldn't run onto the bottom of the oven. I used 3 large granny smith apples, and I added about 1 1/2 tbs. of flour to the apple mixture because I knew it would be runny. I would suggest using a deep dish pie plate to catch the juices. It will take away from the rustic look, but will save you clean up time. Also, I had to add 30 minutes to the baking time as the apples were not even remotely done within the time frame given. Maybe because I had to keep opening up the oven door--IDK.
- 295.73 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml sugar
- 118.29 ml cold butter, cut into pieces
- 44.37 ml water (ice cold)
- 4 apples, peeled, seeded and sliced into thin slices
- 1 lemon, juice of
- 7.39 ml cinnamon
- 0.59 ml nutmeg
- 9.85 ml vanilla
- 59.14 ml white sugar
- 78.07 ml golden raisin
- 36.97 ml butter
- 1 egg, beaten (for egg wash)
- 0.25 ml water
- 29.58 ml white sugar (for sprinkling crust)
- 59.14 ml pecans, chopped (optional)
Directions See How It's Made
- Prepare crust. In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water. Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour. You may also use your hands to form the dough into a disc but the less you touch the dough, the flakier the crust will be.
- Prepare apple filling. In a large mixing bowl, add sliced apples. Sprinkle with lemon juice, cinnamon, nutmeg, vanilla, white sugar and golden raisins. Toss well to combine. Add butter in small pieces and toss.
- Prepare a baking sheet by lining with a piece of parchment paper. Preheat oven to 400F degrees. Remove dough from the refrigerator. On a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. Gently roll dough back up onto the rolling pin and transfer onto baking sheet. Pour apple mixture into the centre of the dough.
- Gently fold up the edges of the dough over the apples, leaving the centre open. You want the tart to look quite rustic, not shaped evenly like a pie. Make an egg wash using 1 egg and a splash of water. Whisk well with a fork. Brush egg wash over the crust evenly with a pastry brush. Sprinkle the crust with white sugar. Sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash. Place in oven at 400° F and bake for 12 minutes. The high heat will help to cook the bottom of the tart well and to create a flakier crust.
- After 12 minutes, turn the oven down to 350° F and continue baking for another 25 to 30 minutes or until centre is bubbling and the crust is golden brown in colour. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, a sprig of fresh mint and a sprinkling of cinnamon.