Apple Tart to Welcome Fall

Baking is great but some recipes require a bunch of ingredients and lots of skill. Luckily for you, this apple tart is not only easy but you probably have most of the ingredients in your pantry. Let’s get started!

Crust Ingredients:

1 1/2 cups all purpose flour

6-7 tablespoons of cold butter

2 1/2 tablespoons of sugar

1/2 teaspoon of salt

6-8 teaspoons of sugar

Filling Ingredients:

6 apples peeled and cored

1/4 cup white sugar

1/4 cup brown sugar

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon of butter

1/4 teaspoon of salt

**You’ll also need parchment paper, a buttered pie pan and bakers balls or died beans- I used beans because I don’t have bakers balls**

Directions for Crust:

Step 1: You know the drill, preheat the oven😉 Let’s go with 325 degrees. Next, cut the butter into cubes doing your best not to handle it too much because you don’t want it to soften.

Step 2: Combine all crust ingredients in the bowl of a stand mixer.

Step 3: Add the dough hook attachment

Step 4: Mix on medium speed until the ingredients form a ball.

Note: I stopped when there were 2 to 3 medium balls and then compressed them into one large ball with my hands. Be sure to flour your hands before handling the dough. You can also mix by hand. I find the stand mixer helpful because it allows my butter to stay colder.

Step 5: Toss your dough in the fridge while you prep the apple slices and filling. You want to give the dough at least 30-60 minutes to cool in the fridge.

Remember, cold butter is happy butter.

Step 6: Once the dough is cold, dust your hands, a rolling pin and a cutting board with flour.

Step 7: Roll out the dough to a little less than 1/4 inch in thickness.

Step 8: Transfer the dough to a buttered pie pan, pressing the dough against the sides of the pan.

Step 9: Place parchment in the pie pan on top of the dough. Pour died beans on top of parchment.

Step 10: Bake the crust with the beans for 30 minutes. Then pull the pan out. Remove the beans and parchment paper and bake for an additional 15 minutes.

Step 11: Remove crust from oven. Turn the oven up to 350 degrees.

Directions for Filling:

Step 1: Slice 3 apples on the mandolín and set aside

Step 2: Chop the remaining apples and then toss them in a food processor or chopper. Pulse until apples the consistency of a chunky apple sauce.

Step 3: In a large saucepan combine chopped apples with butter, 1/2 the sugar, 1/2 the salt, and 1/2 of the cinnamon and pumpkin pie spice. Cook covered over medium heat for 8-10 minutes stirring occasionally.

Step 4: Remove from heat and set aside.

Assembly Instructions:

Step 1: Pour 1/2 of the apple sauce like filling into the pie crust.

Step 2: Arrange the apple slices in a pretty pattern. I went for a simply spiral/flower.

Step 3: Pour the remainder of the apple sauce on top of the flower.

Step 4: Bake for 45 minutes or until the apple slices are tender.

I made this up this recipe as I was going. The guys thought it was delicious even though it’s far from fancy. The hardest part about this recipe is peeling and slicing the apples.

Pro Tip: Use your potato peeler to peel the apples and a mandolin for the slicing. You’ll be done in 10 minutes. If you don’t have a mandolin slicing by hand is fine. I love my mandolin because it helps me get perfectly uniform slices of fruits and veggies. I found it 4 years ago at TJ Maxx or Marshall’s for around $12.

I like to prearrange the apple slices in design while slicing to make sure I have enough.

We enjoyed the warm tart with a scoop of vanilla ice cream. It was the perfect way to formally welcome fall to our household.

Thanks for stopping by the blog. If you try out the recipe make sure you come back and let me know how it worked out for you. Better yet, snap a photo and tag me in it on Instagram! I can be found there @theawkwarddomestic

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