Rustic Apple Tart

I’m not sure where this recipe came from because I literally have it scribbled on a 3X5 card where I could hardly read my own writing. It is a rustic and very easy to make version of apple pie. The crust is flaky, sweet and delicious.

2 cups flour

1 ¼ tsp salt

4 Tbs. sugar

2 sticks cold butter (cubed)

5 Tbs. ice water

1 beaten egg for brushing

5 tart apples peeled and sliced thin

5 Tbs. butter cubed

½ cup sugar

1 tsp. cinnamon

1 cup chopped walnuts

1 tsp. Orange or Lemon zest

1 tsp Vanilla

PREHEAT OVEN TO 400, In a food processor pulse the first 3 ingredients. Add the butter and pulse. Add the ice water and pulse till combined into a thick dough. Drop dough onto flowered board and bring it together to form a disc. Wrap in plastic and place in fridge for 1 hour.

In a large bowl combine the apples in butter, sugar, cinnamon, nuts, and zest. Stir to combine. Remove dough from fridge. On a floured board and using a rolling pin, roll out the dough to about ¼ inch thickness and about 14 inches around. You are not looking for perfection here. Roll the dough around your rolling pin and place it on a large lightly greased cookie sheet or sheet pan. If it breaks just give it a patching up. Add the apples to the center and spread the mixture to about 2 – 3 inches from the edge. Fold the edges over the apples all the way around making little folds as needed. Brush with beaten egg. If you like, sprinkle coarse sugar over the top and around the crust. Place in center rack and bake for about 30 minutes or more until golden. If the exposed apple portion begins to brown too quickly, place a small piece of foil over just that part till the crust is golden.