Apple Tart

Border

(makes two 10 inch tarts)

rustic_apple_tart

For the filling:

  • 6 medium-sized apples, peeled and sliced
    (Any apple variety with tartness, such as Cortland,
    MacIntosh, Jonagold, or Spigold are excellent!
    You could also substitute peaches for apples.)
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • A dash of nutmeg
  • 1 tablespoon cornstarch* or 2 tablespoons flour
  • 4  to 6 pats of butter

For the crust:

  • 1 ½ cups unbleached all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup butter flavored Crisco shortening (or lard)
  • 1/4 teaspoon apple cider vinegar
  • 4 to 6 tablespoons ice water

Directions

  1. In a medium-sized bowl, mix the flours, salt, and sugar. Cut in the shortening until chunks are about pea size.
  2. In a measuring cup or cream pitcher, add the vinegar to the ice water. Drizzle water into the flour mixture and toss with a fork until you can bring the dough together with your hands. If the dough is too dry, add another tablespoon of water.
  3. Divide into two pieces weighing about 9 ounces each. Wrap each one in plastic wrap, gently pressing each into a round disk. Refrigerate for at least 30 minutes. This makes the dough easier to roll out. You may freeze one dough for later if not making two tarts.
  4. Peel and slice the apples into a large bowl of cold salted water until ready to mix filling.
  5. When done preparing the apples, mix the sugar, cinnamon, nutmeg, and cornstarch together. Drain the apples and add the sugar mixture to the apples.

*If using peaches instead, use 2 tablespoons cornstarch or 3 tablespoons flour.

Looking for a printable version? Click here.

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