Apple tart

Back in early October, D went apple-picking and brought back a very large number of apples. So, naturally, we made pie.
Well, okay, it didn’t have a top crust, so I guess properly this was a tart and not a pie. For the crust, we needed

  • 2 cups flour
  • 1 tablespoon sugar
  • 1 stick butter
  • 1/2 teaspoon salt
  • 1/4 cup water (or more if needed)

and for the filling

  • 6-8 apples of various sizes and textures
  • 1/2 cup sugar (or even less)

Obligatory words of warning: October was a long time ago, and so some of the details of this recipe (in particular, the total quantity of pastry) I reinvented now while finishing this post; hopefully the result is still proportionate, but I’m not sure.

To make the crust, we first mixed the dry ingredients together.  We used a food processor (actually, in our case a just-barely-adequate-to-the-task mini food processor/chopper) to incorporate first the butter and then the water, using the minimal amount of mixing to get it to a fairly even consistency.  The dough then went into the fridge for an hour or more, after which I rolled it out to about a quarter-inch thick and arranged it along the bottom and sides of a 7-by-11 inch pan, with some left over.

D peeled the apples, cut them into slices about 1/4 inch thick, and laid them out in nice orderly rows.  We basically just poured the sugar on top (trying to distribute it nicely) and then put the whole thing in the oven for 40-45 minutes at 400 degrees F.

After the tart came out of the oven, we glazed the top with diluted apricot jam (just mix a spoonful of jam with some water over low heat).  Makes a yummy breakfast (optionally with some cheddar cheese on the side).

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