A Farewell Feast: Rustic Apple Tart

This tart is as homey as it is tasty.

| September/October 2004

  • This tart needs no adornment, but it’s yummy when served with whipping cream or vanilla or butter-pecan ice cream.
    Photo By Joe Coca
  • A warm, flaky pastry crust filled with sweet apples and spices and served with a scoop of ice cream make this dessert a delicious hit.
    Photo By Joe Coca

Rustic Apple Tart
Makes 8 servings

This tart is as homey as it is tasty. It needs no adornment, but it’s yummy when served with whipping cream or vanilla or butter-pecan ice cream. Sometimes I serve the tart with very thin slices of sharp white cheddar cheese. I also like it for breakfast with plain yogurt.

Pastry:

1 3/4 cup unbleached white flour
1/2 cup whole-wheat flour
1 tablespoon sugar
2 pinches salt
10 tablespoons unsalted butter
1/3 to 1/2 cup ice water



Filling:

6 apples, peeled and sliced thin
1 lemon, zested (save the zest) and halved
1 cup packed light-brown sugar
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon allspice
Scant teaspoon cloves
1 1/2 tablespoon flour
2 tablespoons unsalted butter, cut into small pieces



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