Rustic Apple Tart

This rustic apple tart recipe by master chef Jacques Pepin yields THE BEST apple tarts I have ever tasted, and I am not even bluffing you.

The recipe is sourced from Food and Wine and the editors are right. The pie crust is absolute perfection, producing the flakiest, easiest, buttery and the best pie crust ever! This is a fool-proof, fail-safe recipe that is very straight-forward and simple, and novice baker can master this apple tart in one attempt. Really!

Another thing we love most about the rustic apple tart is that it’s not too sweet; you can really taste the natural sweetness of the apples. The apricot preserves complete as a glaze on top of the sliced apple. Every bite is pure enjoyment.

Ingredients

• 1 1/2 cups plus 1 tablespoon all-purpose flour
• Pinch of salt
• 1 1/2 sticks 6 ounces cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
• 1/3 cup ice water
• 3 1/2 tablespoons sugar
• 4 large red apples cored and cut into 1/4-inch-thick slices
• 2 tablespoons melted and strained apricot preserves

Instructions

1. Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.
2. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
3. ........................................

for full instruction please see : rasamalaysia.com

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