Rustic Apple Tart

In follow-up to my recent post on how to make puff pastry, and the letter to my kids about why it's such great therapy, this is my very favorite way to use it. Once your crust is made, it is so simple to prepare this recipe. The tart looks deceivingly unexciting. But trust me, there is nothing boring about the flavor.

Ingredients:

1 recipe puff pastry

6 large Granny Smith apples, peeled, cored, and chopped into thick wedges

Juice of 1 lemon

2 tsp Cinnamon

¼ tsp nutmeg

Pinch of salt

1 cup granulated sugar

2 tsp all-purpose flour

2 Tbsp butter (28 gr)

1 cinnamon stick, broken into two halves

1 egg, mixed with 1 tsp milk, for brushing crust.

Directions:

Preheat the oven to 350°F / 176°C.

Crust:

On a lightly floured surface, extend your chilled dough with a flour-dusted rolling pin into a square large enough to climb the sides of an ungreased 10” springform pan with the sides assembled. Push the dough into the sides with your fingers, so that all sides reach the top. Personally, I like the rustic look of four thicker areas where the points of your square will have more dough. I did this by accident the first time I tested this recipe, and it became the trademark look.

Wrap the bottom of your pan in tin foil to avoid drips of butter escaping. (If you don’t have a springform pan, go ahead and use a large pie plate, and skip the foil).

Place the prepared crust in the freezer for a few minutes while you prepare your filling.

Filling:

Place all the ingredients except the butter and cinnamon stick into a large bowl and stir.

Pour the filling into the prepared crust, and top with the butter and cinnamon stick.

Use a pastry brush to bathe any exposed crust in the egg wash.

Bake for 50-60 minutes, or till the crust is golden brown, and the apples are tender.

Let cool to room temperature before removing the sides. For an added touch, you can wrap the crust with a ribbon and addorn with a piece of cinnamon stick.

Can be stored at room temperature for 12 hours. Store leftover, covered, in the fridge. Best served warm with a dollop of vanilla ice cream.