Rustic Apple Tart

      Rustic Apple Tart

This recipe is adapted from recipes by Martha Stewart and Michelle Wong. Photo by Laurel Durst

Crust

1 1/4 cups flour (all purpose, or a combination of 1 cup Einkorn all purpose flour and 1/4 cup "Cup 4 Cup" gluten free flour or similar mixture) plus more for rolling surface

1/2   teaspoon salt

4 ounces (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces

1/4 cup ice water, plus more if needed

Place  flour and salt in a food processor and pulse until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

Shape dough into a thick disk. Wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

 Filling

4 -6 small apples (Gala or Granny Smith's seeded and sliced thinly slices, skin left on)

1  tbsp. cornstarch

1/2 tsp. salt

1/3 cup sugar

2 tbsp. lemon

1 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. ginger

1 egg

1 tbsp of milk

sugar

Preheat oven to 375 degrees.

Over a sheet of baking parchment, roll out the chilled dough into a round 1/4-inch thick. Use extra flour as needed to keep from sticking.Transfer the pastry to a baking sheet and freeze for 10 minutes or cover tightly and refrigerate for at least an 30 minutes. Combine cornstarch, salt, sugar, lemon, cinnamon, allspice, ginger in a bowl and and mix in thinly sliced apples.

Transfer the apple mixture onto the dough, fanning the apples out slightly, but letting them overlap. Leave a 1.5 inch border of dough, then fold edge of dough over fruit.

Brush crust with egg and milk mixture; finally, sprinkle 1-2 tablespoons sugar over the crust. Bake until crust is golden and the underside is cooked through, about 55 minutes. You may top with vanilla or caramel ice cream or whipped cream.

 6- 8 servings.