Apple Tart (or any fruit, really)


if you don’t have a pie tin, don’t sweat it – just make like a galette – pile apples up and fold edges over. Original recipe here.
Makes one nine inch tart
4-5 Granny Smith Apples (or sweeter Golden Delicious)
1 Lemon, juiced
2-3 Tbs Brown Sugar
2-3 Tbs Melted Earth Balance

Pate Brisee
1 1/4 Cup All Purpose Flour
1/2 tsp Salt
1/2 tsp Sugar
1/4 Cup Non-Hydrogenated Veg. Shortening
1/4 Cup Earth Balance Margarine
2-4 Tbs Ice Water

Add the flour, salt, sugar, and fats together in the work bowl of a food processor.

Pulse until the mixture looks like wet sand, with pea-sized lumps here and there.

Slowly drizzle in water while running the machine until the dough forms a ball. If in doubt, add less water as opposed to more.

Turn out the dough onto the counter and press to form a disc. Cover in plastic wrap and refrigerate for at least 1/2 hour.

Preheat your oven to 400 F. Juice your lemon and place the juice in a small bowl. Peel the apples, brushing them with lemon juice as you go to prevent discoloration.
Slice the apples in half and core them.
Roll out your pate brisee on a sheet of parchment or wax paper. The dough should be 1/8″ thick and should be larger than your tart tin on all sides. Note: I couldn’t get my dough rolled out this thin, so I didn’t have any kind of ‘roof’ on my pie, but it was fine. I think I might try a 1.5 proportion of this recipe next time though, because I adore pie crust.

Invert the dough (using the parchment as support) over the center of the tart pan. If you’re making a pan-less galette, skip this step and move on to arranging the apples.

Gently work the dough into the pan and start arranging your apple slices in rings, starting at the outside and working in towards the center. It won’t really matter what it looks like once it’s baked, so don’t freak out about aesthetics. Just make sure to jam a bunch of apples in there, since they’ll cook down as it bakes.

If your dough gets too warm it may break apart, but just mend it and soldier on.  You won’t notice after it’s baked.

Once the apples are all in there, coat the top with the sugar. Fold over the edges of the dough towards the center (they won’t cover the top completely).
Brush the entire tarte with melted Earth Balance and sprinkle with more sugar. Pour any leftover earth balance over the apples.
Bake at 400 F for 45-55 minutes, or until the tarte is golden brown and the apples have color on them. Let cool most of the way before slicing.

Note: the original recipe called for cinnamon and all spice and nutmeg but IMO those are the devil’s foods so I left them out entirely. Serve this with dessert cashew cream. I’ve also made this with canned apricots and it was DELISH.

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