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Tarts, pies, anything with butter and a touch of sugar is something I will devour, but more and more what I love is to play in the kitchen and change recipe sizes and flavors. Chilled really does make a difference, the type of butter does as well, and it really is quite simple to make a delicious dessert with whatever fruit you have on hand.
In the past I have shared two different recipes for apple tarts: the classic French apple tart that is quite similiar to today’s recipe, but offers more servings and more formality (but still simple to do), and the plump apple tartlets (love the topping for this recipe!).
Today’s recipe is the perfect size for one or two at home, and it takes fewer than 15 minutes to make (plus 30 minutes of chill time for the pastry dough). The simplicity is deceptive because the flavor is abundant. Enjoy!
~UPDATE: In the first season of The Simply Luxurious Kitchen, this recipe was included as part of a Simple Weeknight Meal, episode #7. View the entire episode at the end of this post.
Rustic Apple Tart for Two
~inspired by Susan Herrman Loomis’ book In a French Kitchen
Rustic Apple Tart for Two
Ingredients
Pastry
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cold water more or less depending upon the humidity
Filling
- 1 medium-large apple (your choice, but one with flavor)
- 1 tablespoon brown sugar
- ice cream (dulce de leche is my choice)
Instructions
Pastry
- Make the dough at least 30 minutes ahead of time
- In a food processor, combine the flour, butter, sugar and salt.
- Then gradually stream in the water. Watch the consistency, you may not need the entire tablespoon. Don’t let it get too clumpy, just barely sticking together.
- Roll into a ball, wrap in plastic wrap and place in the refrigerator to chill.
Filling
- Preheat the oven to 450 degrees (230 celcius) .
- Peel, core and cut into narrow slices the apple. Set aside for a moment.
- Take out the pastry from the refrigerator and using flour and sugar on a cutting board or pastry cloth, roll out the dough to about 1/8″ thickness. As you can see from my picture, the less symmetrical the better. Just ensure that you have enough area to lay out your apples.
- Lay out the apples, slightly layered on top of each other. Sprinkle the brown sugar on top.
- Place in the oven for 20-30 minutes, until the crust is golden brown.
- As soon as you take it out of the oven, drizzle the honey over the apples to add a touch of sweetness and a little glisten.
- Either four small slices are available or two moderate sizes. Top with Italian Talenti vanilla bean gelato (or any other ice cream or gelato you prefer), pair with a hot cup of tea or coffee and bon appétit!
I recently ate a delicious “natural Apple pie” cooked by a Parisian trained chef. It contained no sugar or honey at all and relied solely on the sweetness of the apples. I have to say it was the most delicious pie I have ever eaten. I made it myself on Friday night for friends and they raved about it. The key is to use several different types of apples and make a simple Apple purée with them by simmering them with a tablespoon of water for ten minutes or so. Spoon a layer of this over the pastry base and then arrange the apples on top. Have a lovely Sunday, Susan x
Sounds delicious! I love apple pies!
Thank you, Susan. I am going to try it……..I am all for not adding processed sugar.
Again, Thanks. Claudia*
i have trouble with Gluten – so i blended GF quick-oats in the processor till flour-like and mixed with a bit of almond flour, and carried on as per the rest of the instructions above – it was delish!
Wonderful to hear!! Thank you for sharing how you modified it.