Ingredients: |
Ingredients: For the Pastry:
1¾ cups unbleached all-purpose flour
⅓ cup granulated sugar
½ teaspoon kosher salt
¾ cup unsalted butter, cold and cut into small cubes
2 large egg yolks
2 tablespoons ice water, or as needed
For the Apples:
3-pounds Granny Smith apples, peeled, cored, and cut into slices ⅓-inch-thick
Juice of ½ lemon
¾ cup granulated sugar
½ teaspoon kosher salt
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
4 tablespoons all-purpose flour, divided
1 large egg yolk, lightly beaten
1 tablespoon heavy cream
Coarse sugar, for sprinkling
2 tablespoons unsalted butter, cut into small cubes
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Directions: |
Directions:1). To make the pastry, in a large bowl, stir together the flour, sugar and salt. Scatter the butter over the dry ingredients and, using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs the size of large peas.
2). In a small bowl, whisk together the egg yolks and 2 tablespoons ice water. Drizzle over the flour mixture and stir with a fork until evenly moistened, adding more water, a few drops at a time, if needed. Transfer the dough to a sheet of plastic wrap and shape it into a disk ¾-inch-thick. Wrap tightly in the plastic wrap and refrigerate for 1 hour or up to overnight.
3). Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Combine the apples, lemon juice, sugar, salt, cinnamon, nutmeg and 2 tablespoons of the flour in a small bowl and toss to coat.
4). On a lightly floured work surface, roll out the dough disk into a round 11- to 12-inch disk about ¼-inch-thick, dusting the rolling pin lightly with flour to prevent sticking. Drape the dough over the rolling pin and lay it on the prepared baking sheet. Sprinkle the dough with the remaining 2 tablespoons flour, leaving a 2-inch border uncovered. Mound the apple mixture on top of the flour. Fold the uncovered border of dough up and over the apple filling, forming loose pleats all around the filling and leaving the center open.
5). In a small bowl, whisk together the egg yolk with the heavy cream and brush the mixture over the pleated dough and sprinkle with coarse sugar. Dot the filling with the butter cubes. Bake until the apples are bubbling and tender when pierced with the tip of a knife and the crust is golden brown, about 50 to 60 minutes. Serve the tart warm, cut into wedges. |
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