Easy Apple Tart | Recipeish | Gustus Vitae
We love making this apple tart - a simple crust that doesn't need to be rolled or blind baked, a flexible ingredient list you can count on one hand, and a beautiful presentation to boot. Just be careful with the mandolin - no matter how many times we tell ourselves that this time will be different, at least one time out of two we manage to slice ourselves.
- Yield: 1 Pie.
- Time: 1 hour 10, including 50 minutes unattended.
- Storage Notes: Will keep for 2 days, covered.
- Difficulty: Medium - mandolins will cut you just looking at 'em.
Ingredients
- For The Crust
- 1 1/3 Cups flour
- 1/2 Tin Gingerbread Cane Sugar
- 1/2 Tsp California Sea Salt
- 11 Tbs Unsalted butter
- For The Filling
- Around 12 apples
- 2 Lemons
- 1/4th Cup light brown sugar
- 1/2 Tin Vanilla Bean Cane Sugar
- 1/2 Tin Pumpkin Spice Cane Sugar
- 1 Tbs Vegetable oil
- Preheat oven to 350F.
- In a large bowl, juice the lemons and whisk together with the Vanilla Bean Cane Sugar and Pumpkin Spice Cane Sugar.
- Rinse apples.
- Slice tops and bottoms off apples so that they are a uniform height.
- Using a mandolin, begin carefully slicing apples, discarding pieces that are too large or two small. Add them to the lemon & sugar mix as you do - this will keep them from discoloring. Gently toss every now and then as you work through the apples.
- In a separate bowl, whisk together flour, California Sea Salt, and Gingerbread Cane Sugar. Microwave butter for around 1 minute, then pour over flour and sugar, mixing well to combine.
- The dough will be somewhat loose and won't hold together particularly well - this is fine.
- Grease a springform pan with reserved vegetable oil, and begin laying down dough, pressing down with your hands to create an even, smooth surface with around a 3/4ths inch rim around the sides.
- Begin arranging the apple filling - add slices, one at time, slightly overlapping the preceding slice, working from the outside in.
- Finish the center with a small square slice, and give the whole pie a final dusting with Pumpkin Spice Cane Sugar and pop in the oven, uncovered, for 50 minutes.
- Remove, and allow to cool, uncovered, for at least 2 hours.
- Zest a bit of lemon on the top, serve with a big scoop of vanilla ice cream, and devour.