Free Form Apple Tart
For the pastry
2 1/2 cups flour
2 sticks of butter
1/4 cup to 1/2 cup ice water
pinch of sugar
pinch of salt
For the tart
2 medium apples
1/4 cup sugar
1 tablespoon cinnamon
3 pats of butter
egg yolk and a splash of cream for the egg wash
sanding sugar (optional)
Instructions
To make the pastry, add the flour, the pinch of sugar and pinch of salt to a medium size bowl. Set the bowl in the freezer to chill for a half hour or longer.
Cut the butter into 1 inch pieces. Place the butter on a small plate, wrap it in plastic then stick it in the freezer for at least a half hour.
When all the ingredients are chilled, add the flour mixture and butter to the bowl of a food processor. Process until the mixture is the consistency of course sand.
Slowly add the ice water—how much you will need will depend on the temper of the day. Stop adding water when the pastry just begins to come together. It’s always best to add less water than you think you will need. It may take a time or two before you get the pastry down, but it’s worth it!
Turn the pastry out onto a lightly floured surface. Using your hands, push the pastry together, then cut the pastry in half and form two equal disks. Wrap each disk in plastic wrap and place back in the fridge for at least a half hour.
When the pastry is chilled remove one of the disks. Use the second disk for another recipe or double up on apples and make two tarts.
Roll the pastry out into a about an 1/8 inch thick. Mix the sugar and cinnamon together. Sprinkle a few tablespoons of cinnamon and sugar on top of the rolled out pastry.
Cut and core the apples then slice into about 1/4 inch pieces. Layer the pieces how ever you please onto the pastry, leaving an inch or so free around the edges of the pastry. Sprinkle the remaining cinnamon and sugar over the apples. You may not need all of the cinnamon and sugar depending on your taste and the sweetness of the apples. Dot the apples with a few pats of butter. Now fold in the outer edges of the pastry, overlapping a bit.
Mix an egg yolk with a bit of cream and brush along the pastry. Sprinkle with sanding sugar if you desire.
Bake the tart at 425 for 20 minutes. Then lower the oven to 350 and continue baking until the tart starts to bubble and the crust is golden, another 15 minutes or so.
Notes
Enjoy with Cinnamon scented whip cream!
