Rustic Apple Tart Recipe

Rustic Apple Tart Corrie Cooks

WEBDec 31, 2023 · Instructions. In a bowl, mix flour and salt. Cut in butter until crumbly. Gradually add ice water, form dough into a ball, and chill. Roll …

Rating: 5/5(1)

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Rustic French Apple Tart (Easy Apple Galette) Life, …

WEBSep 21, 2023 · Apple Tart. Preheat the oven to 400 degrees. Mix together 2 tablespoons of the sugar with the flour and sprinkle evenly over the …

Rating: 5/5(1)
1. Preheat the oven to 400 degrees.
2. Add 1-1/2 cups flour and salt to a food processor and pulse to combine. Add the cold butter and process about 5 seconds, just until the butter is the size of peas. Sprinkle the ice water over the mixture and process just until moistened, another 5 seconds.
3. On a lightly floured surface, knead the dough until it comes together and pat into a disk. Add a little more flour to the surface and roll out the dough into a 16- to 17-inch circle.
4. Line a large baking sheet (unrimmed) with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet (this is the hardest part - be patient!)

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Individual Rustic Apple Tart Running in a Skirt

WEBOct 23, 2014 · Preheat oven to 375 degrees. Sprinkle lemon juice on top of sliced apples to keep them from turning brown. Add the vanilla extract, …

Rating: 5/5(1)

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Rustic French Apple Tart A Beautiful Plate

WEBMay 29, 2013 · Thaw in the refrigerator overnight before using. Assemble Tart: Preheat a pizza stone in the oven to 350°F (175°C) for at least 45 …

1. Make Tart Dough: Add the butter and sugar to a mixing bowl and using the paddle attachment, cream together over medium speed for roughly one minute.
2. Add zest, salt, vanilla, and egg, and mix over low speed until well incorporated, scraping down the bowl occasionally with a spatula as necessary.
3. Add flour all at once, turn mixer on low speed and mix until dough begins to come together. Using the “fraisage” technique, use the heel of your hand to press down and smear the dough onto a clean countertop. Push back together and repeat until smooth and all ingredients are well incorporated—the dough will have a slight shine.
4. Divide the dough equally in half (using scale), pat into a disk, cover with plastic wrap and refrigerate for a least one hour.

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