Apple Tart

I entered this tart along with Apple Ice Cream in an apple recipe contest at the office and won first place from a panel of judges and people’s choice awards. Enough said.

Servings: 8-10

   2 lbs. apples, Macintosh or other red variety
   8 Tbsp. unsalted butter, divided, just softened


   1 cup all-purpose flour
   2 Tbsp. plus 1/2 tsp. granulated sugar, divided
   1/8 tsp. salt
   3-1/2 Tbsp. chilled water

Prepare dough
Mix flour, 1/2 tsp. sugar, and salt in a large bowl. Add 2 Tbsp. of the butter. Blend in a mixer or food processor until dough resembles coarse cornmeal. Add 4 Tbsp. of butter. Continue mixing until the largest pieces look like large peas. Remove dough from mixer into large bowl and continue by hand. Add water one tablespoon at a time until dough just holds together. Toss with hands until dough rolls into a ball. Flatten into a 4-inch-diameter disk between wax paper and refrigerate for at least 30 minutes.

Prepare apples
While dough refrigerators, prepare apples: peel, slice in half, core, and slice thin. Store slices in water to prevent browning.

Roll dough
Preheat the oven to 400 degrees-F. Remove dough from refrigerator, let soften so the dough malleable but still cold. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Place dough on a parchment-lined baking sheet.

Build tart
Overlap apples on dough in a ring 2 inches from of dough. Continue inward until you reach the center. Fold dough back onto itself and crimp edges. Melt remaining 2 tablespoons of butter. Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and apples.

Bake tart
Bake in center of oven until apples are soft, with browned edges, and crust is browned, approximately 45 minutes.

Remove tart from oven and slide onto cooling rack. Let cool at least 15 minutes before serving. Serve with ice cream, such as homemade Apple Ice Cream if desired.

Adapted from Chez Panisse Café Cookbook by Alice Waters and post by

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