Cinnamon Apple Tart

I guess this could also be called a galette…but I’m not that fancy. Tart it is. And you can make it with a variety of fruits but I was really in the mood for apples.

Since we’re making crust from scratch and slicing a bunch of apples it’s a little involved and takes a bit of time, but it’s not difficult.

And if you want to be fancy and call it a galette, I will 100% have your back.

Difficulty: medium
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Ingredients

Crust

1 ½ cups flour
2 t sugar
¼ t salt
11 T butter
1 egg yolk
3 T milk
1 t vanilla

Filling

4 cups peeled and sliced apples (about 4 apples)
¼ cup + 2 T sugar
1 T flour
2 t vanilla
1 t cinnamon
¼ t nutmeg
Pinch salt
1 egg
1 T milk
2 T decorating sugar (the fancy, chunky kind. If you don’t have it though, don’t go out and buy it just for this –you can use regular sugar)

Directions

Anytime you’re making dough it’s a bit involved and this is no exception. But stick with it – you’ll like the results.

Starting with the crust, whisk together the flour, sugar and salt. We’re making a super simple pastry dough here, so keep the butter cold and cut it into small cubes and add them to the flour mixture.

If you have a stand mixer, use that with the paddle attachment. If not, use your hand mixer. Either way, beat on low for about 90 seconds. It’s ok if there are still butter pieces there – in fact it’s good. Leave them in.

Add the egg yolk, milk and vanilla to the dough and mix again at low just until it’s fully combined. This should only be about 20 seconds-ish. Again…it’s still ok if you see small chunks of butter in there.

Move the dough to a counter or other work space and knead it until the dough comes together into something that resembles true dough.

Move the dough to a piece of plastic wrap, shape it into a disk, fully cover it in the wrap and put it into the fridge for about a half hour (though it can also stay over night).

While it’s chilling, you can peel and cut up the apples. Slice them very thinly (I used a mandolin).

When the dough is chilled, take it out and roll it out with a rolling pin until it’s about a 14 inches wide circle. It’s ok if it’s not perfectly circular, but do what you can. Transfer the rolled dough to a parchment paper-lined baking sheet and put it back into the fridge until you’re ready to put the pie together.

To prepare the filling, take your sliced apples and put them in a bowl with the sugar and stir until they’re coated. Next, add in the flour, vanilla, cinnamon, nutmeg and salt and mix again until the apples are well coated.

Now it’s time to build the pie. Take the dough out of the fridge and let it sit for about 5 minutes so that it soft enough to work with. You will NOT be using a pie plate here, just the dough on the parchment-lined cookie sheet.

Put the apple mixture into the middle of your dough, 2 inches from the edges. Fold the outer dough over the apple mixture to create a kind of edge crust. Crimp the edges as you go.

Take your egg and milk, put them in your smallest bowl and beat (you can do this with a fork). Then brush the egg mixture on the exposed dough. Then sprinkle the decorating sugar on both the dough and the apple mixture.

Bake at 350 for 50-60 minutes, or until the dough is a nice golden brown. If your dough cracked when you folded it over some of the apple juices might leak out onto the parchment paper, but that’s fine. Let the tart cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Serve cool or warm, and with or without vanilla ice cream. Whatever you choose, you’re going to enjoy it!