This thin crusted tart makes for a wonderfully light dessert.
Yield: serves 8
For the Pastry
- 2 cups flour
- Pinch of salt
- 1 Tbsp. sugar
- 9 Tbsp. butter, cut into small pieces
For the Filling
- 1⁄4 cup sugar
- 3-4 granny smith apples, cored, peeled, and thinly sliced
- For the pastry: Sift flour, salt, and sugar together into a mixing bowl. Add butter, and using a pastry cutter, 2 knives, or the tips of your fingers, blend butter into flour mixture until it resembles coarse meal. Add up to 6 tbsp. ice water, 1 tbsp. at a time, mixing with a fork until dough just holds together. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 425°. Roll out dough on a lightly floured surface into a 14” round. Fit pastry into a 10” false-bottomed tart pan, taking care not to stretch dough. Roll the rolling pin across top of tart pan to cut off excess pastry. Prick the bottom of the pastry all over with a fork.
- For the filling: Sprinkle 1 tbsp. sugar across surface of pastry. Working from outer edge towards the center, overlap apple slices in concentric circles, then evenly sprinkle with remaining 3 tbsp. sugar. Bake until edge of tart is golden, about 40 minutes. Allow to cool before serving.