Super Simple Apple Tart

Ok, I must admit that I've never made my own pie crust because the Pilsbury Doughboy has always allowed me to borrow his from the freezer.  I know, I know... it's really a crime... but I was scared!  Doughs scare me... but not anymore.  You can make this apple tart recipe from scratch.  If I can get over my dough phobia, anyone can.

If you don't have a rolling pin, flour a wine bottle and use that.  If you don't have a tart pan, go free form (aka galette-style) on a cookie sheet.  No excuses!

So I found this recipe on Smitten Kitchen, but it's actually an Alice Waters recipe.  Yup, the Alice Waters.  I know, if there was any doubt before, there sure isn't any now.  You're going to do this... and you will thank me. ;)

INGREDIENTS
Dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water (I only used 2 1/2 tablespoons)

Filling:
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar

Glaze:
1/2 cup sugar

DIRECTIONS
Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

Dribble in water, stir, then dribble in more, until dough just holds together.  Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400#176;F. (If you have a pizza stone, place it in the center of the rack.)

Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

Make glaze: Put reserved peels and cores in a large saucepan (I used a frying pan), along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth (or just do your best taking out all the apple pieces).

Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

Brush glaze over tart, slice, and serve (with ice cream!)