EASY ROSEMARY APPLE TART

EASY ROSEMARY APPLE TART image

Yield 6 people

Number Of Ingredients 12

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Ingredients

Recipe: Rustic Apple Tart
We often make this tart using fresh rosemary instead of cinnamon for an unusual herbal underpinning.
6 servings
1 1/2 pounds apples, such as Golden Delicious or another good pie apple, peeled, halved, cored and sliced 1/4-inch thick
2 tablespoons fresh lemon juice
1/4 cup light brown or granulated sugar
3/4 teaspoon ground cinnamon OR 1 1/2 teaspoons minced FRESH rosemary
Flaky Butter Pastry (below) or 8 ounces of your favorite pie dough or prepared, refrigerated or frozen pie dough (if the dough is already in a pie pan, carefully
remove it and roll as directed below).
2 tablespoons all-purpose flour plus more for rolling the dough
1 tablespoon unsalted butter
2 teaspoons confectioner's sugar (optional)

Steps:

Preheat the oven to 400′. In a large bowl, toss the apples with the lemon juice, 3 tablespoons of the brown sugar and the cinnamon. On a lightly floured surface, roll the Flaky Butter Pastry to a 14 -inch round. Transfer the round to a baking sheet. Combine the 2 tablespoons flour with the remaining 1 tablespoon of the brown sugar and sprinkle evenly over the dough to within 2 inches of the edge. Arrange the apples over the flour-sugar mixture. Fold the edge of the dough over the apples. Moisten your fingers lightly and gently press the creases together so that they hold their shape. Dot the apples with the butter. Bake the tart in the middle of the oven for about 40 minutes or until the crust is golden brown and the apples are tender. Cover the tart with foil half way through if it's browning too quickly. Let cool for at least 10 minutes and sift the confectioner's sugar evenly over the crust. Flaky Butter Pastry This is a great dough for people who are intimidated by pie crusts. It is virtually foolproof, easy to make and handle, yielding a buttery pastry that is tender yet sturdy enough to accommodate the abundant fruit. The recipe can be doubled or tripled and can be frozen well wrapped in plastic wrap for up to 1 month. To defrost, thaw in the refrigerator several hours before using. Makes 8 ounces dough, enough for one tart 1 cup all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 4 1/2 tablespoons cold unsalted butter, cut into 1/2″ bits 3 tablespoons sour cream In a medium bowl combine the flour, sugar, salt and baking po