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October 01, 2020


Let’s talk about rustic tarts. In France they are known as galettes; in Italy they are called crostatas. Whatever you want to call them, they are tasty and easy. You don’t need a pie pan or any special techniques—this tart is freeform. Even the ingredients are flexible. And that means you can enjoy the great bounty our farmers have to offer us.

All you need to do is roll out your dough. It doesn’t matter what shape—circle or rectangle. Place your ingredients in the center of your shape and fold the edges of the dough over the edge of the ingredients. This is freeform so all that really matters is that only the edge of your filling is covered. Bake till it’s done. Open the oven and pull out this golden-brown, bubbling tart that will make your mouth water. The only hard part is waiting for it to cool enough to eat.

Apples are at their best right now, so let’s try this apple rustic tart.


Serves: 6
Prep time: 40 minutes
Total time: 2 hours
Preheat oven to 400°


For the dough:
1 cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
1 stick very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
2 lbs medium apples, either Granny Smith, Cortland, or Empire (tart apples are best)
½ cup brown sugar
¼ teaspoon salt
2 tablespoons flour
4 tablespoons unsalted butter
1 egg plus 1 tablespoon water


For the dough:

  1. Place the flour, sugar, and salt in the bowl of a food processor with a steel blade. Pulse to combine.
  2. Add the butter, pulse until the mixture resembles coarse meal.
  3. Add the ice water through the feed tube. Keep pulsing until the dough begins to gather and pull away from the wall. Stop.
  4. Place the dough on a large piece of plastic wrap and pat into a ball. Wrap the plastic film around it and pat it into a flat disk.
  5. Sprinkle your work surface, dough, and rolling pin with flour.
  6. Remove the plastic and start rolling the dough out. Before you finish, transfer the dough to a floured piece of parchment paper the size of your sheet pan. Continue rolling until it is about 14’’ round shape. (Remember, this is a freeform tart.)

For the filling:

  1. Peel and core the apples and slice them into about ¼“ slices.
  2. In a bowl, mix the brown sugar, butter, salt, and flour together until the mixture becomes crumbly and starts to stick together.
  3. Place the apples in the center of the dough leaving a 2” edge all around.
  4. Cover the apples with the brown sugar mixture.
  5. Fold the outer crust over the edge of the apples. Don’t be afraid to overlap the crust, leaving the center open.
  6. Blend the egg and water with a fork to make the egg wash.
  7. Using a brush cover the dough with the egg wash.
  8. Refrigerate 30 minutes.
  9. Place the tart into the oven and bake 40 to 50 minutes.
  10. Let it cool, then remove the tart using 2 large spatulas and place it on your serving plate.

This tart can be frozen!

Freeze before baking. This will give you the best results.
Place tart in the freezer on a plate or pan.
Once frozen, wrap well in plastic wrap; place in self-closing bag, removing all excess air, and wrap in foil. Label and date. It will last 4 months.
To bake, do not thaw. Place in a preheated 400° oven and bake for 40 to 50 minutes. It may take longer.

Freeze after baking. This is not optimal but can be done.
Cool the pie completely.
Wrap in plastic bag, then in foil, label and date. It will keep about 4 months.
When you are ready to prepare it, thaw at room temperature. To serve place in 400° oven for 20 to 30 minutes. 


Bon appetite!


"We are born believing. A man bears beliefs as a tree bears apples. 

        Ralph Waldo Emerson

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