Rustic Apple Tart with Homemade Crust

Hello, everyone! It has been a while again – too many things have happened since the last time I checked in. A week after we discovered ice damage in our family room, we found the same problem in one of our bedrooms! So, we’ve been dealing with on-going repairs of these two rooms for more than a month now. It’s getting really old, let me tell you. The furniture is all over the place. The living room is a mess! Nothing is where it should be. It’s driving me up the wall! Aaaarrrggghhh!!! In fact, that was exactly what I said to Keith just ten minutes ago. :) The end is in sight though…we are almost done with the indoor repairs…almost. Now, if only the weather would just cooperate, we would be able to get the necessary roof work done as well so I wouldn’t have to continue to worry about new damages. But that would just be too easy, wouldn’t it? Keith is probably wondering who is this shrew he’s married to and I’m wondering why doesn’t he have any magical powers to fix this problem in a nanosecond, LOL! Truthfully, he helps keep me calm and grounded, although I can feel the calmness slipping away, Hon! ;)

Alex went through another bout of sickness two and a half weeks ago, which was supposedly our spring break week (although we homeschool, I try to follow our school district’s calendar). He had high fever and the works, again, and it went on the entire week. By the fifth day, I was wondering if he’ll ever get over this virus, which he did, just in time for school of course. Poor kiddo! As for me, I took the opportunity to cook in bulk and freeze. I didn’t bake much and I definitely didn’t document anything I did. Sorry, guys!

I did however, take photos of the apple tart I made last Friday. The filling was delicious, if I may say so? :) However, the crust didn’t turn out exactly the way I had hoped. It’s your typical all-butter pie crust but with a little addition of baking powder. The baking powder is supposed to make the crust extra light and crispy, which it did partially. The top part turned out exactly that but the bottom layer, I felt was harder than crisp which made the tart hard to cut through. Keith and I talked about it and in hindsight, we think the problem is actually not the crust itself, but the layer of cranberry sauce I spread on the dough before piling up the apple. We think that the sauce actually caramelized, therefore making the bottom layer hard, instead of light and crispy. So, I’m not tossing the recipe into the lost cause pile yet but will give it one more try another time. Meanwhile, I’m going to note what I’ve done here…so feel free to just ignore it. You can also try making the tart with your favorite pie crust recipe or store-bought crust like I did in the Easy Rustic Apple Tart post. Have a great week!

Love,
Chris

Pie Crust {The original Light Crispy Pie Crust recipe can be found in The Lazy Days of Summer Cookbook by Jane Watson Hopping}
2½ cups unbleached all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
⅔ cup cold unsalted butter

In a large bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add about ½ cup cold water (or more if needed) a little at a time, mixing lightly with a fork. (I find this to be the trickiest part of making a pie – check often towards the end, the dough is just right when it’s moist enough to hold together under slight pressure.) Divide the dough in half and roll each half to about 11½ to 12 inches wide in between two parchment sheets, occasionally peeling back the parchment to prevent creases on the dough. Place dough (still in between parchments) on a large baking sheet. Chill until firm.

Apple Filling
⅓ cup light brown sugar
1 tablespoon fresh lemon juice
2 pounds Golden Delicious or Gala apples (5 to 6), peeled, cored, sliced ¼ inch thick
⅔ cup cranberry sauce
2 tablespoons turbinado sugar

Preheat oven to 375°F. Combine light brown sugar and lemon juice in a large bowl, then stir in the apples until they are evenly coated with the sugar mixture. Remove pie dough from the fridge. Working with one pie dough at a time, place the dough on a large baking sheet. Remove the top parchment paper, spread ⅓ cup cranberry sauce on the dough, leaving a 2-inch border around the edge (since we think this may have caused the hard bottom crust, I will skip this step in the future). Place half the apple filling on top of the cranberry sauce. Fold the dough over the apples, pleating it every inch or two (if dough is still too firm, let sit for a few more minutes). Lightly brush top of dough with water, and sprinkle with 1 tablespoon turbinado sugar. Repeat with the other dough. Bake tarts until crust is golden and crisp, about 40 to 45 minutes. Cool tarts on the baking sheet on a wire rack for 10 minutes. Then use the parchment paper or large spatula to transfer the tarts directly onto a wire rack. Serve warm or at room temperature.