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Email a FriendPosted by anita on Thursday, Sep 29, 2011 1:39 PM (EDT):
Thanks, Arwen, I couldn’t make a pie crust even if my life were on the line, so Thanks!
Simpler Than Pie
Make your apples into a tart!
Posted by Arwen Mosher in Food on Thursday, September 29, 2011 9:00 AM
Last week Daria mentioned apple pie and I sighed a little. I will probably get some pie this year when my mom or my sister makes it, but I have no time to make it myself.
Luckily, I remembered how much I love this easy tart recipe. I shared it last summer as a recipe for peach tart, and this is a slight adaptation for apple season. I think it’s perfect - crumbly crust and tender baked apples in sweet cinnamony sauce. It’s got the flavors of apple pie with much less work. I made it on Sunday and had it in the oven in 25 minutes, start to finish.
If you’re short on time or crust-skills but love apple pie, you’ve got to try this.
Simple Apple Tart
adapted from Cooking for Mr. Latte by Amanda Hesser
For crust:
1½ cups flour
½ teaspoon kosher salt
1 teaspoon sugar
½ cup vegetable oil
2 tablespoons milk
½ teaspoon vanilla or almond extract (optional)
For topping:
2 tablespoons cold butter, cut into small cubes
2 tablespoons flour
¼ teaspoon kosher salt
½ cup white sugar
¼ cup light brown sugar
½ teaspoon cinnamon
4-6 medium cooking apples, peeled, cored, and cut into wedges
1. Preheat oven to 425°F.
2. Make the crust: In a medium bowl, stir together 1½ cups flour, ½ teaspoon salt, and 1 teaspoon sugar. Measure ½ cup oil in a 1-cup liquid measuring cup, then stir in milk and extract. Pour the wet ingredients over the dry, then mix together with a fork. Dump mixture into an 8-inch square pan, and pat to form a crust, pushing it slightly higher around the edges of the pan.
3. Make the topping: In a bowl (you can reuse the one from the previous step) combine ¼ teaspoon salt, white and brown sugars, and 2 tablespoons flour. Add butter and use your fingers to pinch into the dry ingredients until the mixture is crumbly and pebbly.
4. Arrange the apples in rows on the crust; they should fit snugly. Sprinkle the topping evenly over the fruit. Bake 35-45 minutes, until shiny and bubbly. Cool slightly before serving. It tastes even better with whipped cream or vanilla ice cream.
Notes:
I use tart Cortland apples in this recipe; if you’re using sweeter ones, reduce the white sugar accordingly.
The number of apples needed depends on your taste; if you like a higher ratio of apple topping to crust, you should use more; if a lower ratio, fewer.
This recipe will make four generous servings; if you’ve got a crowd, scale up: a double recipe will fit in a 9x13 pan and a triple will fit in a half-sheet pan.
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