Rustic Apple Tart … bi-product of a botched attempt at Apple Tarte Tatin :-). Be sure to leave a comment + rating on this recipe, and I’ll love to see your creation.
Ingredients
- Puff Pastry:
- 1 cup (220 g) unsalted butter
- 2 cups all-purpose flour
- 1 tsp of salt
- 1/2 cup COLD water
- Garnishing:
- 4-5 baking apples
- 5 tbsp unsalted butter
- 1/2 cup granulated sugar
- Equipment:
- Cutting board & knife
- Peeler
- Cake or pie pan (8″ or 9″)
Directions
- Cut Butter for the puff pastry into 1/2 cubes, and keep in the fridge for 15 minutes
- Preheat oven 400 F (204 C) degrees
- Add Flour, Butter, Salt in bowl
- Add water a spoon at a time – make sure no loose flour
- Rollout about an elbows length – fold a third a third a third 2 times
- Then book fold and close book
- Roll out again – book fold again and close book
- Wrap dough and freeze for 15 minutes – do this so butter does not melt
- Slice apples, as desired
- Roll out pastry into large square
- Lay pastry dough into baking pan and add apple slices with sugar and 3 table spoons of lemon juice
- Bake for 40 – 45 minutes
