Rustic Apple Tart
Serves 6 – 8
1 3/4 all-purpose flour
1 teaspoon salt
2/3 cup shortening, cut into small pieces
1/2 cup ice water
2 Tablespoons unsalted, butter, cut into small pieces
2 cups peeled, cored and sliced granny Smith apples
2 cups peeled, cored and sliced Roma (or other sweet apple)
1/2 cup sugar
2 – 3 Tablespoons all-purpose flour
1/8 teaspoon salt
Combine flour and salt; cut in shortening with a pasty blender until mixture resembles coarse, meal. Sprinkle cold water, one Tablespoon at a time, over surface. Stir with a fork until dry ingredients are moistened. Press dough into a 4″ circle. Wrap in plastic or wax paper and chill for at least one hour.
For the filling – combine all ingredients in a large bowl and mix well.
Roll dough into a 12 inch circle on a floured surface. Transfer dough onto a parchment-lined baking sheet. Spoon filling into center of dough and spread to the edges, leaving a 2 inch border. Dot with the butter. Fold dough up and over the filling. Pleat the dough every 2 inches or so and make sure you leave the center open. Gently press dough to seal the pleats. Chill 20 minutes.
Bake at 425 Degrees F in the lower third of the oven for 15 minutes. Reduce heat to 375 degrees F and continue to bake 50 minutes or until crust is golden and the fruit is tender. Let tart stand for 5 minutes on the baking sheet on a wire rack. Remove from the baking sheet and place on the wire rack to cool completely.