Hello, Y'all!
It has been one rainy weekend here in Birmingham but I am not complaining! The cooler rain has created an illusion that Autumn has finally come to Alabama. And the rainy day today has given me a moment to slow down and unwind. Currently, finishing up this post while watching Hocus Pocus (second time this year already haha) and debating warming up a cup of apple cider. Oh Autumn, how you are so charming!
Another thing I am loving is the new and improved Instagram story feature. With the ability to center items, color match and now interactive polls...so much better than the ISO update lol! The poll creation feature makes it so easy to connect with everyone and gather opinions. Last Friday I created a poll on my Instagram story for what you wanted to see this Sunday! Well, you spoke and the results are in... a Fall Recipe is the winner! (If you did not see the poll or not currently following my Southern'spirations journey on Instagram, you can find my account @rebeccagiese by clicking the icon at the top of the page.)
This apple tart is the perfect Fall Recipe to impress your friends with your culinary-art skills without the stress of needing actual skills. If you can cut an apple and roll out cookie dough...you can master this dessert on the first try. Whether you are making it for an October evening dinner party or a Thanksgiving celebration the tart is such a refreshing change from the traditional apple pie. Now, I do love apple pie but love how this recipe has minimum ingredients and allows the apples to be the center of attention not just visually but also for your taste buds.
Heads up the recipe is, as I have mentioned, very easy but a bit time consuming. If you have a party to go to in an hour this isn't the recipe for you today. The crust has to be chilled for a total of 90 minutes and the tart bakes for an hour so you are looking at about 3 hours from start to end. But what I have done, and highly advise, is to prep the crust ahead of time.
Check out the recipe below!
Recipe
Crust:
1 1/4 cups flour (make sure to have extra for dusting)
A pinch of sugar (Around 1 Tablespoon but to taste)
8 tablespoons butter
3 tablespoons ice water
1/4 teaspoon table salt (ONLY if you use unsalted butter)
Filling:
5-7 Apples*
1/4 cup supar
3-4 tablespoons butter
*I used Gala apples. I would not recommend Granny Smith and usual baking apples because they are too tart for this...well tart. I would stick to smaller sweet apples.
1. Mix together the flour, sugar, if using unsalted butter then add the salt now as well. Cube the butter into smaller pieces and use a mixer to blend the ingredients. Once blended add the ice water. Mix until you have a "cookie dough" like consistency. This mixture will be crumbly. Now use your hands to press the dough together into one large disk ( like a hockey puck) and transfer the dough onto plastic wrap and wrap it tightly. Chill the dough for 30 minutes.
2. Once the dough has chilled for 30 minutes, prepare a clean surface to roll out the crust. To help the dough from sticking to your counter or table dust the surface with flour. Now take a rolling pin and roll out the dough into a large round piece at about 1/8 inch thickness. Place the dough on your well greased tart pan and press to the shape of the pan. Then chill the crust filled pan for one hour.
3. Preheat the oven to 375 degrees Fahrenheit. Prepare the apples for the tart, de-core and cut the apples into halves. Then cut the halves into thin pieces. Once the apples are prepped layer them, standing up right, starting from the outside of the crust working your way to the center. Use any extra pieces to fill in any gaps. Sprinkle the sugar evenly over the apples. Cut the butter into small pieces and lay them over the apples. Cook for 60 minutes, or until apples are soft and the crust is golden.
There you have it!!
Blessings from Birmingham!
Need a tart pan? Check some out here!