Homemade Rustic Apple Tarts

Happy crisp apple season! We're looking forward to making plenty of apple desserts and enjoying the amazing varieties of crisp juicy apples just for snacking this fall. We are always inspired by Yossy Arefi's cookbook Sweeter off the Vine for healthy recipes using in season fruit. And yes, this can be made as one big tart/galette or smaller individual galettes.

DOUGH

Makes 1 crust for a single crust pie, galette, or about 6 small individual pies.

INGREDIENTS:

• 1 cup (125g) all purpose flour  or gluten-free flour blend
• 4 ounces (115g) cream cheese, cold and cut into bits
• 3 ounces (86g) unsalted butter, cold and cut into cubes
• pinch salt
• pinch sugar, optional
• 1 egg, for egg wash

Add the flour, salt, and sugar if using to a food processor fitted with the steel blade. Scatter the butter and cream cheese over the top. Pulse the mixture until it starts to hold together, then dump the contents of the food processor onto a clean work surface and gather it into a ball. Wrap the ball in Bee's Wrap, press it into a disc, and refrigerate at least 2 hours before using.

Apple Filling

• 2 pounds (910 grams) apples (Tart, firm variety), peeled, cored, and sliced
• 2 tablespoons (30 grams) unsalted butter, melted
• 5 tablespoons (65 grams) sugar 

Preheat oven to 425ºF. Line a baking sheet with parchment paper.

Roll the dough out on a lightly floured surface to a 12-inch round just under 1/4- inch thick. Combine all of the filling ingredients in a large bowl and toss gently to combine. Move the dough to the prepared baking sheet. Pile all of the apples in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up and over the apples and press gently to seal the folds.

Chill the formed tart until the dough is very firm, about 15 minutes. Then brush the dough with the egg wash and sprinkle with sugar. Bake until deep golden brown and the juices are bubbling. Cool slightly before serving. 

What are your favorite dishes to make with apples?