MAINE, Maine —
Rustic Apple Tart Recipe
Alison Prince's family has been part of Orr's Island for over a century and has owned the building that the Salt Cod Cafe resides in for just as long. Todd vacations yearly on Baily Island and is a big fan of Alison's pies that she sells in the summer, particularly her peach and raspberry pie. When Gardening with Gutner needed someone to bake some apples, Todd immediately thought of Alison. This is her recipe for a rustic apple tart as well as her recipe for pie dough.
(Makes 6 tarts)
Ingredients:
1 recipe of pie dough for double pie crust (see below)
3 cups apples, peeled, cored, and sliced about 1/8" thick
2 Tbl sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Pinch of kosher salt
Divide the pie dough into six portions.
On a lightly floured surface, roll the pie dough into 6 to 8-inch circles. Place each dough circle on waxed paper and stack for easy storage on a covered plate or container. Refrigerate at least 30 minutes before assembling tarts
Preheat oven to 375 degrees (325 degrees for a convection oven).
Prepare the filling by combining sugar, cinnamon, nutmeg, and kosher salt in a medium-sized bowl. Wish to combine. Add sliced apples and mix until well-coated.
Place pie dough circles on the counter, lightly dusted with flour.
Add 1/2 cup filling in the center of each pie dough circle
Gently fold the edges of the pie dough toward the center, leaving the apples in the center uncovered. Work your way around the circle for about five or six folds. Gently press the seams of the folds to seal. Brush any excess flour off the pie dough using a pastry brush.
Transfer tarts to a sheet paned lined with parchment paper.
Lightly brush the pie dough with water, then sprinkle with sugar.
Bake for 20-25 minutes or until the crust is golden brown and apples are tender and starting to bubble.
Let the tarts cool for 10 minutes, then transfer to a wire rack to cool.
ENJOY!
Alison's Pie Dough Recipe
(This makes two pie crusts)
Ingredients:
2 1/2 cups (303g) all-purpose flour
1 tsp sugar
1 tsp kosher salt
8 Tbl (113g) butter, cut into 1/2" cubes, COLD
1/2 cup (96g) shortening, COLD
1/3 cup + 1 Tbl (82g) ice water
Combine flour, sugar, and salt in a bowl or stand mixer.
Mix briefly on low speed to combine.
Add cold butter cubes and mix briefly on low speed to coat butter and flour.
Add cold shortening in four or more clumps dispersed around the bowl.
Mix on low speed until the butter cubes are reduced in size and the flour develops a yellowish hue.
Remove from mixer. The dough should look shaggy.
Using your hand, grab, turn, and press the dough against the side of the bowl until the dough forms a ball and there is no loose flour on the bottom.
Divide the dough into two portions.
Flatten each dough portion into a disk and wrap in plastic wrap.
Refrigerate dough at least three hours before use, preferably overnight.
To see all the Gardening with Gutner segments click HERE.
