I will probably be away until the first of next week, and this post will be brief (just like this recipe!) A friend of mine is giving her daughter an Alice in Wonderland themed birthday party this weekend, and she has asked me to bake for the occasion. I love all things Alice, and I’m thrilled to be asked. I just hope I can come up with something cute before Saturday. I have lots of ideas, but not enough time for them all!
Being short on time made me think of this recipe. It is really easy and so delicious. And even though it is rustic, it is still a very beautiful dessert.
If you’re pie-crust-phobic, or just really short on time then you can use a ready made refrigerated pie crust. The rolled kind that comes in a box works best for me. I have included a scratch-made pie crust recipe on the Key Ingredient card for those who are purists and would like homemade.
The apples I have on hand are from last Fall. My mother was given a basket and she chopped them and froze them for convenient use. I’m so glad she passed some along to me! Fresh apples are ideal of course, but these were very good! The filling could not be more simple. You’ll toss the apples in a little cornstarch, sugar, cinnamon and nutmeg – that’s it!
The recipe calls for an 8″ skillet, but I found two little 4″ skillets at a local vintage market. I just love them! After lining your cast iron skillet with pie crust, pile the apples in. Make sure to pile them high in the middle. Dot the apples with butter pats, and brush the crust with melted butter. Sprinkle sugar all over the crust and apples. I prefer to use large crystal sugars like white Hawaiian Cane or Turbinado. When the sugar melts under the heat, the most divine crunchy crust is created – so don’t leave this step out!
How can something so simple be so delicious?
Crunchy sugary goodness…mm-mmm.
Easiest Ever Rustic Apple Tart
- Easiest Ever Rustic Apple Tart
For the crust
- 2 cups all-purpose flour plus more for the work surface
- ¼ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 14 tablespoons unsalted butter chilled and cut into small pieces
- 3-4 tbsp. cold water
- 3-4 apples roughly chopped
- 6 tbsp. sugar
- 1 tbsp. corn starch
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ stick of butter cut into cubes
- 2 tbsp. melted butter for brushing crust
- 8 ” or 9″ cast iron skillet
For the crust
- Heat oven to 400° F.
- In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
- On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge.
- In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted.
- Serve warm.
Sugar for sprinkling (preferably Turbinado or large crystal variety)
Until then, I’ll be down the Rabbit Hole!