Cooler nights call for warm dessert. This honeycrisp apple tart combines sweet-tart apples, cinnamon and pie crust with no special baking dishes required!
Summer is over. No more 80-degree weather. No more sunlight at 8 p.m. No more ice cream trucks driving through the neighborhood. It’s time to pack away the flip flops. I think our weather is a bit confused, though. Some of our supposed “fall” weather has been downright winter-like! We already had to break out the winter gear — heavy coats, hats and gloves.
On some cold nights, after a meal of soul-warming comfort food, a warm dessert really hits the spot. Not only does the hot oven heat up the apartment, the toasty dessert just warms you to your core. This honeycrisp apple tart is really easy to make. The pie crust comes together in the food processor, and baking the tart “rustic-style” on a baking sheet means no pie plate is required. No crimping pie edges — it’s supposed to look messy and rustic!
I tried using the slicing feature on my food processor to make quick work of the apples, but it made the slices far too thin. They would have broken down into applesauce by the time the crust finished baking. If you can set the thickness on your food processor slicing blade, you can give it a try, or use a mandoline slicer — just make sure you use the hand guard to protect your fingers.
Sure, the tart is topped with ice cream, which is rather cold, the warm tart melts the ice cream into a delicious complimentary sauce. I used vanilla ice cream, but cinnamon ice cream or even caramel would be delicious as well. This tart can be baked ahead of time and re-warmed in a 300-degree oven for about 15 minutes.
- 6 tbsp unsalted butter cold, cut into cubes
- 1 oz vegetable shortening cold, cut into cubes
- 1 1/2 cups all-purpose flour
- 1/2 tbsp sugar
- 1/2 tsp kosher salt
- 1/4 cup ice-cold water
- 2 slices large honeycrisp apples cored, cut into thin
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 tbsp apricot preserves
- 1 tsp water or apple liqueur
- Vanilla cinnamon or caramel ice cream
Place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix.
Add the butter cubes and shortening to the flour mixture, pulse 8 to 12 times, until the mixture resembles coarse crumbs.
While pulsing the machine, slowly stream 3 tbsp of the ice water into the food processor, until dough starts to form large clumps. If it doesn't, add more ice water, a tablespoon at a time, until large clumps form.
Scrape clumps onto a floured surface and form into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
Preheat oven to 400 degrees.
Place a sheet-pan-sized piece of parchment paper on a flat surface, and roll the pie dough on the parchment paper into a large circle, 1/4-inch thick.
In a small bowl, stir together the sugar and cinnamon. Sprinkle half of the cinnamon sugar on the pie dough circle. Arrange the apple slices on the pie dough, leaving a 1-inch border around the edge.
Fold the outer inch of pie dough over the apple filling in a free form manner. Sprinkle the remaining half of sugar over the top of pie dough and apples. Slide the piece of parchment paper with the apple tart onto a baking sheet.
Bake the tart for 45 minutes to an hour, until the crust is golden brown and the apples are soft.
Slide the parchment paper with the tart onto a wire rack to cool slightly before slicing and serving. Garnish each slice with a scoop of ice cream.
An original recipe by The Redhead Baker
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