I start this post with a picture of two of these tarts simply because if you have ANYONE else in the house with you, I suggest you make two of these. This deliciously sweet tart will fly off your serving tray and before you know it, you may end up with an empty plate!
I was inspired to make this after seeing a pear version of this being made on the Food Network and I decided to use two varieties of fresh apples from my parents’ back yard (apple-pear and fuji!). There is no greater pleasure than picking your own fruit and taking it home and making delicious dishes with that organically (and lovingly) grown fruit.
The holidays are coming up, although a rustic style apple tart like this is incredibly versatile and can be enjoyed for a summer lunch or holiday dinner alike.
PS – did you notice that this is made out of an equal ratio of all-purpose flour and organic whole wheat flour? Anything to make it a little healthier 😉 It produces a delightfully crisp tart shell (but if you want to save time, feel free to use store-bought pie dough!)
PPS – for my strict vegetarians out there, this is an EGG-FREE recipe!
Yields: 1 tart that serves 6-8
3/4 cup whole wheat flour
3/4 cup plus 2 tablespoons all-purpose flour, divided, plus more for dusting
1/2 teaspoon salt
8 tablespoons unsalted butter, cold, diced into cubes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 tablespoons buttermilk
4 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 tablespoon cinnamon
4 cups apples, peeled, cored, sliced into 1/2-inch pieces, tossed with 2 tablespoons lemon juice
1 tablespoon melted butter
3 tablespoons turbinado sugar (or regular, granulated sugar works too)
Ice cream or whipped cream, for serving
Using a food processor with the bottom blade, add the whole wheat flour, all-purpose flour, and salt and pulse 3 to 4 times to combine. Now, add in the diced cold butter, cinnamon, and ginger, pulsing 10-12 times until your mixture looks like sand.
Add in the buttermilk and pulse until the mixture becomes dough-like (it won’t become a dough ball quite yet, but the consistency will become more solid).
Remove the mixture from the food processor onto a lightly floured board and knead with your hands until all the ingredients are well-incorporated.
Using a rolling pin, roll the dough into an oval, about 1/4 inch thickness. Rough edges are okay, but you can trim if you want with a butter knife. Transfer to a silicone mat or parchment lined baking sheet.
In a small bowl, combine the flour, sugar, lemon juice, and cinnamon. Toss the mixture, coating gently and evenly.
Pile the apple mix in the center of the tart dough, leaving a border, and then fold the edges up and around the pears, leaving an opening in the center. Crimp any breaks in the dough.
Place the baking sheet with tart into the refrigerator for 20 minutes. At this point, preheat your oven to 350 degrees F.
After 20 minutes, remove the tart from the refrigerator and liberally brush all of the exterior of the tart with melted butter and sprinkle with the turbinado sugar.
Place in the oven and bake for 1 hour.
Remove, allow to cool. Serve warm with ice cream and top with mint for added flavor! 🙂