Apple Tart


Dough: America's Test Kitchen
Apples: Adapted from Smitten Kitchen

One 9" tart



  • 1 c AP flour
  • 1 Tbs corn starch
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 6 Tbs butter, cold and cubed
  • 3 1/2 to 4 1/2 Tbs ice water


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


  • 1/2 cup sugar

Combine the dry ingredients for the dough in a food processor. Drop the butter in a pulse a few times. Sprinkle in water, one tablespoon at a time and pulse the entire mixture between each addition until the dough forms small curds that hold together when pinched.

Remove the dough from the food processor, gather it in a loose disk and set on a clean surface. Using the heel of your hand, smear the dough little by little across the surface. Blending the dough together in this way that creates long alternating strands of butter and dough. Do this twice, working quickly so as to not let the butter heat up and do not overwork the dough.

Form dough into 4" square, wrap in plastic and chill for 30 minutes to one hour. Remove from wrap and press into tart pan.

Overlap apples on dough in a ring right up to the sides. 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 sugar over dough edge and the apples.

Bake at 400 degrees 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.

The make the glaze while baking, put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes. Brush glaze over tart, slice, and serve.

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