Today’s delicious apple tart recipe and guest post comes from Amy at Momma Hen’s Coop.
“Hello! I’m Amy, a true southern momma that strives to create the most with the least. I strive to inspire everyone to live a life full of beauty without a lot of fuss or expensive pre-made things. Follow along with us while we renovate our fixer-upper farm house, DIY and homemade seasonal projects, and a whole lot of good ol’ fashioned comfort food recipes.”
As a true southern momma, I can simply not get enough of good ol’ American apple pie. As spring approaches, I find that I crave something a little lighter. When cold weather refuses to leave, myself, I could easily devour my entire day by baking in my kitchen and probably just as long indulging in sweet, bubbly apple pie goodness. However, when the weather is warm, the days are long, and time is short, an apple tart is a good substitution to fulfill my apple pie craving and keep me back outside in a hurry.
The decadent appearance and flavor may fool you into thinking this is an impossible dessert to create. It’s actually quite the opposite. Impress your friends by presenting this dessert at your next dinner party. Don’t worry, I won’t reveal how simple it is to create!
- Crust: 2 cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 1½ stick frozen butter; cubed
- Up to 8 tablespoons of ice water
- Filling: 4 Granny Smith Apples; peeled, cored, and thinly sliced
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- ½ cup brown sugar
- 1 tablespoon lemon juice
- Bbout 2 tablespoons honey
- Preheat oven to 375 degrees.
- For Crust: Place dry ingredients in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add butter and pulse until the butter is in small crumbly bits and resembles Parmesan cheese.
- While the motor is running, slowly start adding ice water and pulse, just until the dough starts to come together and pulls away from the sides. The amount of water you will need will differ from time to time; just “eye-ball” it.
- Dump dough onto a strip of plastic wrap. Wrap sides of plastic wrap around dough while slightly compressing into a flat disk. Transfer wrapped dough into fridge to chill.
- Pour lemon juice in a large bowl. Prepare apples by peeling, coring, and then slice apples crosswise in ¼ inch thick slices; toss with lemon juice. Sprinkle granulated sugar and cinnamon over the top of apples then toss together to coat. Set aside.
- Remove chilled dough from fridge, roll dough out on a floured surface to a large enough disk to overlap the sides of your tart pan. Place dough in tart pan, press into place, trim excess dough away from edges. Using a fork, poke holes in the bottom of pastry dough, bake for 10 minutes; remove from oven. Sprinkle half of the brown sugar directly on the baked pastry dough.
- Begin to line your apples in the tart pan by overlapping slices around the perimeter of your tart pan and continue working your way to the center until the entire pan is filled. If you have apples left over, tuck them in where you can between your lined apples. Sprinkle the remaining brown sugar over the top. Drizzle honey over the entire top of assembled tart
- Bake for 45 minutes to 1 hour, until the crust is browned and the edges of the apples start to brown. Rotate the pan once during cooking. Serve warm and top with ice cream for a perfect combination. For a beautiful edible garnish, dip mint leaves in melted semi sweet chocolate then refrigerate until re-hardened. Serve along side apple tart.
Thank you to Amy for sharing her amazing recipe and photography.