Mitchel London's Rustic Apple Tart

By Molly O'Neill

Total Time
1 hour 10 minutes
Rating
3(22)
Comments
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Ingredients

Yield:Six tarts
  • 8large Golden Delicious apples, peeled, cored and cut into quarters
  • 1cup sugar
  • 2sticks sweet butter, very cold
  • ¾pound of puff pastry
  • 2eggs, beaten
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

384 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 3 grams protein; 74 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425 degrees. Place the apples in a bowl and sprinkle with cup of the sugar. Place the apples on a baking sheet in a flat layer. Cut 1 sticks of the butter into small pieces and scatter over the apples. Bake for 18 minutes. Remove from oven, toss the apples and bake 10 to 15 minutes more, until the apples begin to brown. Remove and cool.

  2. Step 2

    Roll the puff pastry in 6 circles about inch thick and 7 inches in diameter on a floured surface. Place each round on a cookie sheet lined with parchment. Top the middle of each round with about cup of apples. Fold the dough's borders over the apples, leaving a hole in the middle. Refrigerate for at least 15 minutes or up to 1 day.

  3. Step 3

    With a pastry brush, sweep the beaten egg over the dough. Sprinkle tablespoon sugar in the tarts' uncovered centers, then top each with tablespoon of the remaining butter. Bake for 12 to 15 minutes, until golden brown.

Ratings

3 out of 5
22 user ratings
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Comments

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Julie Naster

Recipe has many issues and turned out barely edible: In my view too much butter and sugar - ended up with a soup in the pan; don't need two eggs to brush - good to know during this egg shortage; rolling instructions impossible (1" thick??); chunks of apple are huge; no picture for what tarts should look like; unclear if final baking is again at 425; how to roll in circles without wasting dough or ruining (I formed balls then rolled out, but I think it may have damaged the lamination); Disaster!

INCH THICK DOUGH?????

Do you really mean 1" thick for the disc of dough?

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