Snake Creek Grill Rustic Apple Tart
1 1/2 cups flour
1/4 teaspoon granulated sugar
Dash of salt
7 1/2 tablespoons butter
1/4 cup ice water
2 pounds tart cooking apples (Granny Smith or Pippin)
3 tablespoons granulated sugar
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Combine first three ingredients in a mixing bowl.
Cut the butter into the flour until it resembles coarse cornmeal.
Stir in the ice water until mixture holds together. Press into a
ball and let rest 30 minutes.
Flatten with hands and roll on a well-floured surface to a 15-inch
circle. Lay on a baking sheet. Peel, core and slice the apples into
1/4-inch slices.
Coarsely chop one of the apples. Spread chopped apples in a layer
over pastry, leaving a 2 1/2-inch border. Sprinkle with 1 tablespoon
sugar and half of spices. Cover chopped apples with sliced apples,
sprinkle with 2 tablespoons sugar and remaining spices. Dot with the
butter.
Fold uncovered edge of pastry over apples,
pleating it to make fit. You'll have about a 5-inch diameter area in
the center that remains uncovered. Sprinkle edges of pastry lightly
with sugar.
Bake at 400 degrees F in the upper part of a
preheated oven 45 minutes or until apples are tender and partially
caramelized.
Slide off pan onto a rack to cool. Serve warm or cold with either
ice cream or whipped cream. Source: Barbara Hill,
Snake Creek Grill, Heber, Utah |