Welcome to Winnikoff Family Organic Farms, where there is a plethora of too small peaches, rosemary, lemons, and apples upon apples!
In fact, there are SO many apples, that I've been able to create rosemary-lemon apple-blueberry crumble bars, apple crisp, no-sugar-added apple compote, and now I SOMEHOW still have (more than enough) to recreate the marvelous Alice Waters' apple tart.
And though she is a genius in her own right, I couldn't help but make a small adjustment just because, why not?
simple rustic apple tart (whole grain)
adapted from Alice Waters
makes one 8-10 inch tart
1 cup whole-wheat pastry flour
⅛ tsp salt
½ tsp sugar
6 tbsp butter (cold but softened), cut in ½ inch pieces
3 ½ tbsp chilled water
5 ½ cups of apples (thinly sliced), I say don't peel--it's "rustic" after all, but if you have an aversion to the skin go ahead - SAVE CORES AND SNIPPINGS
3 tbsp turbinado sugar
2 tbsp butter, melted
scant ½ cup sugar (I used turbanado for the more hardy flavor)
cores + snippings of apples
make the dough: (I used my Cuisinart food processor but this can be made in a mixer or by hand)
Mix together all the first three ingredients for the dough. (I just clicked my Cuisinart a few times). Add two tablespoons of the butter. Mix until flour mixture is slightly coarse and crumbly. Add the remainder of the butter, and mix until the biggest pieces of butter are about the size of large peas.
Dribble in chilled water, one tablespoon at a time, continuously mixing until dough just holds together. If dough seems VERY dry, add a teaspoon(s) of water until it holds together.
Remove dough from processor, form in into a ball and then flatten and shape into 4 inch disk on seran wrap. Pop disk in fridge (or freezer) for at least 30 minutes.
Preheat oven to 400˚F. Place baking sheet inside to preheat with oven.
prepare the apples:
While the dough is chilling, fill up a large bowl with ice water and squeeze the juice of half a lemon into it. As you slice the apples, place the slices in the bowl to prevent browning. Place snippings and cores aside in a separate bowl.
Remove crust from refrigerator (or freezer.) Let it thaw a bit so the dough is malleable. Once dough is soft enough to move, flour a piece of parchment place disk on it and then flour top of disk. Roll the disk out until dough is quite thin and about a 14-inch circle, using flour as needed to prevent the dough from sticking.
Lightly grease tart pan and then place dough inside (it's okay that there is extra on the edges.) Place the apples going in ONE DIRECTION in a circular pattern. Start with a bottom layer, and then just start layering the slices on top. These "layers" don't quite matter too much, just try to keep the density uniform. When you get to the top, remember this is what will show, so place carefully.
Once apples are all assembled, fold the extra dough hanging off the sides over--the tart will resemble somewhat of a crostata. Liberally brush top of the tart with melted butter (crust and all) and then sprinkle with sugar--use about 2 tbsp for the apples and the remaining 1 tbsp for the crust.
Place tart in oven on heated baking sheet. Bake for about 40 minutes, rotating the tart once or twice to ensure even cooking. Remove and let cool for about 15 minutes at least.
Place cores and snippings in saucepan with sugar. Add water until the apple pieces are barely floating. Bring pot to a boil then let simmer for 20-25 minutes. Once reduced, strain syrup with a fine mesh-sieve (or cheesecloth) squishing the apple pieces to get all their juices.
COMPLETE IT ALL:
Brush apples with syrup, (pour if you get impatient like me), and make sure all is evenly coated.
Serve with vanilla ice cream or homemade whipped cream or on its own! (Let's be real; it can stand damn well on its own.)