Level up your dessert game with chef Steven Satterfield’s mouthwatering homemade apple tart. Serve it warm and the sight of gooey, sweet apples melted with a scoop of fresh vanilla bean ice cream for a perfect balance of sweet, spicy, and buttery!
1 cup (2 sticks) cold butter, cut into pieces
2½ cups flour, plus additional for work surface
1 teaspoon fine sea salt
2 teaspoons sugar
2 tablespoons apple cider vinegar
Pie Dough, well chilled
4-5 medium tart-sweet apples
½ cup maple syrup or apple jelly
2 tablespoons butter
2 tablespoons lemon juice
⅛ teaspoon fine sea salt
Fresh whole nutmeg for grating
Vanilla ice cream or crème anglaise for serving (optional)
For the pie dough:
For the apple tart:
Make the pie dough:
- On a plate in freezer, place cut butter and chill. Meanwhile, in a mixing bowl, combine flour, salt, and sugar. Prepare ½ cup ice water. Add chilled butter to mixing bowl. With both hands rub diced butter between fingers through flour until texture resembles coarse meal, with some pea-size chunks of butter remaining. Drizzle 6 tablespoons ice water along with apple cider vinegar into flour mixture. With a large spoon or spatula, mix until dough comes together.
- On a floured surface, turn out dough and pat gently into two disks. Lightly coat top surface of each with flour. Cover in plastic wrap. Refrigerate for a minimum of 1 hour before rolling out. Dough can be stored refrigerated up to 2 weeks or frozen up to 6 months.
Make the apple tart:
- Heat oven to 375 degrees. Cover a cookie sheet with piece of parchment. Place dough on parchment. Roll it out to the edges. Refrigerate rolled-out dough while preparing apples and glaze. (If necessary, dough can be rolled up in parchment if it won’t fit on refrigerator shelf.)
- Peel all apples. Slice apples vertically into 4 equal quarters. Place each quarter cut side down, with seeds facing your knife. With blade at a 45-degree angle, slice away seeds and core from each quarter. Cut each apple quarter lengthwise, core side facing down, into ¼-inch-thick wedges, your blade following the natural curve of the apple surface. Place apple wedges in a large mixing bowl.
- In a small saucepan, bring maple syrup or apple jelly to a simmer with butter, lemon juice, and salt. When butter is melted, remove from heat. Add just enough glaze mixture to coat apples.
- Pull tart dough from refrigerator and place on a baking sheet. On pastry surface, arrange glaze-coated apples in rows facing the same direction and overlapping slightly. Leave 2-inch gap on all sides between fruit and edge of dough. Fold dough inward to meet edge of apples. Firmly crimp folded dough with tines of a fork. Brush remaining glaze on edges of dough and on top of apples. Grate nutmeg over top. In center rack of oven, immediately place tart and bake until crust is lightly browned, 25-35 minutes. Cut into squares. Serve hot or at room temperature with vanilla ice cream or crème anglaise, if desired.
Recipe ByAdapted from Root to Leaf by Steven Satterfield (Harper Wave). Copyright © 2015.