“Unghm that’s frickin’ good” -Me, alone to my empty kitchen, on my second slice.
Karin and Pieter accidentally picked 50 pounds of organic apples so the goal of the past few weeks has been to use them up in any capacity. Hence; this tart. The thin slices give it a lighter feel than a classic pie, packing the same amount of flavour from the spices and the slightly sour skins. And, I mean. It’s just so pretty.
Ingredients
pie crust (refer to the step-by-step process here)
1 tbsp flour of any kind
5 of the brightest, crunchiest apples you’ve got
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
3 tbsp granulated sugar
1 tbsp butter, melted
For the crust:
Roll out your pie dough into a large 1/8” thick circle. Place base of tart tin onto surface of crust, cutting the dough to its shape. Place dough circle in base of pie tin, and use the surrounding scraps to fill in the sides of the tin. Trim excess overhanging dough with a sharp knife, slicing straight across horizontally where the dough meets the top of the tin.
Using a fork, pierce the base of the crust in multiple locations. This will keep the crust from puffing up while baking, allowing for air and heat to circulate.
Fill base of crust with a thin layer of flour and a sprinkling of sugar. This will soak up some of the moisture and flavours from the apples released while baking.
For the filling:
Cut your apples in half, removing cores. Slice into very thin, 3mm slices. (If you have a mandolin, this would be a good time to use it for more uniform and less time-consuming slicing).
Toss the apple slices very gently with spices and sugar.
Starting from the outer-edge of the crust, arrange apples in a spiral formation, resembling the petals of a rose. Each slice should overlap the previous by about half. Continue with this technique, working inwards until you have filled the whole tart shell.
Brush the apples with melted butter, and sprinkle with sugar.
Bake for 45 minutes at 400 degrees Fahrenheit, or until crust and apples are golden.
