***Rustic Apple Tart Recipe***

My Fiance loves apple pie and so do I but I don't have all the tools and pans to make a traditional apple pie.  I came across this recipe for a rustic apple tart that taste just as good and looks even better.  The photo to the left I took however you can find the recipe here! 


To the recipe below I've added my tips for what I did differently in blue.



Rustic Apple Tart
makes 4 tartsfor the crust
2 cups all purpose flour
2 sticks (8oz) chilled butter, cut into 1/2 inch cubes (store in freezer just while you are doing other steps)
1/3 cup ice cold water (I put ice in a cut of water and when I needed it I just measured the 1/3 cup from it)
1 teaspoon salt
1 tablespoon sugar
in a cup, stir together the water, salt and sugar. it is important that the water is ice cold. if needed, keep the cup in the fridge until ready to use.
put the flour and butter in a large bowl. using your hands, sablage*(I used a pastry blender, sometimes when you use your fingers you add heat to the dough and it doesn't come out very good) the flour and butter together until the butter pieces are about the size of peas. put the flour and butter in the bowl of an electric mixer, fitted with the paddle attachment. with the mix speed on low, slowly add the water mixture and continue to mix just until the dough comes together. DO NOT over mix. divide the dough up into 4 discs (i weighed them), wrap each with plastic film and chill for at least 30 mins.
Apple Filling6 granny smith apples (approx. 2 lbs), peeled & diced
3 tablespoons butter
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch
1 teaspoon vanilla
1/4 cup water

in a large skillet, melt the butter. add the apples and sautée for about 3 mins. add the salt, sugars and cinnamon. mix well and cook for 5 mins. in a cup, combine the water, cornstarch and vanilla. add the water mixture to the apples and stir in quickly. lower the heat and simmer for approx 15-20 mins or until the apples become tender and caramelized. removed from heat and let the apple mixture cool completely. (there are so many ways to make the filling, I like this recipe.  I also stored some in the refrigerator overnight so that I can use it tomorrow.)


Again I did not create this recipe I found it at Food is Love check this site out and you will also see the photos she took in the process of making the recipe.