Apple and Rosemary Tart

Recipe by Chef Kate
READY IN: 1hr 45mins




  • 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.