Granny Smith Apple Tart
Sometimes, you just need dessert.
Then sometimes, you need dessert for breakfast.
Luckily, this apple tart works in both cases.
This granny smith apple tart was part of my two day cooking extravaganza with my mother-in-law. Apparently, we were really into tarts! We were talking about ways to make desserts healthier. I love fruit pies, and one of my favorite tricks is just to remove the crust! Most of what’s no-so-good-for-you about a pie is in the crust, so take one away and you can automatically double the size of that slice! Or, eat it for breakfast and not feel one iota guilty. Now that’s my kind of dessert!
I used Granny Smith apples as a little bit different take on a traditional apple tart. I love the flavor and pucker of Granny Smith apples. In fact, I love them so much that as my mother in law was peeling and slicing them, I was greedily gobbling up the skins like delicious, green, sour noodles. I am pretty sure she was questioning her son’s taste in women at that point, but I didn’t care! They were sooooo good! I also love how Granny Smith’s taste when baked. But, I realize the tart taste isn’t for everyone-luckily, any apple will do here!
I really enjoy playing in general, but especially with my food! I don’t know about you, but I find it ridiculously fun to arrange apple slices in a real life game of apple Tetris to get them to fit into a perfect pattern. What? That’s not what you do for fun on a Saturday night???
Another thing I love aout this tart is that you literally can’t mess it up! If the crust isn’t in the shape you want, just reshape it? Have a few different kinds of apples? Mix and match! Don’t want to make pie dough? Use store bought! Don’t feel like peeling your apples? Leave the peel on! (although this eliminates the possibility of apple peel “noodles,” which I highly suggest!).
After it came out of the oven I whipped up some cream as it was cooling and topped it with a big dollop and a sprinkle of cinnamon, but some good vanilla ice cream would be divine on top as well. Which is totally allowed because you only have one crust
Recipe: Granny Smith Apple Tart
Recipe adapted from Cooking Light
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into small pieces
- 6 tablespoons ice water
- 6 cups sliced peeled Granny Smith apple (about 2 pounds)
- 1/4 cup sugar
- 1 large egg white, lightly beaten
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a food processor; pulse 2 times. Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional lengths of overlapping plastic wrap. Roll the dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove bottom sheets of plastic wrap. Place dough into a 10-inch tart pan, pressing dough against sides of pan and allowing it to extend over edge of pan. Remove top sheets of plastic wrap.
- Preheat oven to 425º.
- Arrange half of the apple slices in the bottom of the tart pan, and sprinkle with half of the sugar. Repeat the procedure with the remaining apple slices and sugar. Fold the dough over the apple slices (dough will partially cover apple slices). Brush dough with egg white. Place pan on a baking sheet.
- Bake at 425º for 45 minutes or until apple is tender and crust is lightly browned (shield tart with foil if it becomes too brown). Cool on a wire rack.