Another fruit favorite of mine is the “apple galette” or more commonly know as the “apple tart”. This is such an easy dessert because it really takes so little effort to make, and if you use a store bought pie crust it’s even easier to make. I like baking so I make my pie crust when I know I’ll have the time. Here’s what it looks like and how I made it. This could easily be made with fresh pears or plums too.
This makes two tarts.
When you’re ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
The basic pie crust recipe is Pate Brisee: (This is a double crust recipe)
2 3/4 cup all-purpose flour
1 1/4 t. salt
1 cup (2 sticks) of butter (very cold butter)
1/2 cup of ice water – a little more or less to reach the consistency needed
This all goes in a big bowl and I used a hand pastry blender. (or if you have a large food processor it can be done with that)
It should look crumbly.
The water needs to be very cold!!
I split the dough in half and then put it in my processor – mine’s too small to make the entire batch :(. While pulsing the processor slowly pour the ice water in until the dough is just holding together (make sure not to pour the ice in with the water). You definitely don’t want wet dough and don’t over work the dough, otherwise it will be tough and not flaky at all.
Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour but up to 24 hours.
Roll the dough on a lightly floured surface with a lightly floured rolling pin. Once it’s rolled out to about the size of 10″ to 12″ it’s ready to fill. I’ve found the easiest way to transfer the dough from work surface to baking pan is wrapping it around the rolling pin. It really makes life much easier when working with pie crust.
The star of the show here…six beautiful Honeycrisp apples!!!
6 Honeycrisp apples – roughly peeled and thinly sliced
1/4 cup orange juice
1 lemon – juiced
1 Tbsp. honey
3/4 cup brown sugar
1 t. ground cinnamon
1/4 t. freshly ground nutmeg
3 Tbsp. cornstarch
1/4 cup roughly chopped pecans
Caramel sauce to drizzle
Add apples to a larger mixing bowl, then mix in lemon juice, the OJ and the honey.
In a separate bowl mix the brown sugar, cinnamon, nutmeg and cornstarch together and then add to the apple mixture.
I bake them on parchment lined cookie sheets. Place the pie crust down then pile on the apple mixture – just keep about an inch of outer crust open. Look at all of that juicy goodness. I think anything with cinnamon and fresh nutmeg is just wonderful.
Then wrap the crust around the apples. It doesn’t need to be neat or perfect – hence “RUSTIC” in the name, the fruit just needs to be contained.
Right before baking I added a few chopped pecans on one of the tarts and after it was finished and somewhat cooled I drizzled caramel sauce on it. YUMMMM…. it’s really good served with frozen vanilla yogurt too.
Just another way to enjoy apples this Fall~Bam