RUSTIC APPLE TART
Are you a pie lover like moi? There have been times lately when I just can’t muster the energy to make a full-on, traditional pie; a time during which I look to the mighty Galette. Ask a true Frenchie and they will explain that a Galette takes many forms, from savory to sweet, etc. But honestly I still don’t know how to properly pronounce that word, and I don’t want it to sound fancy, so we are just gonna call it a “Rustic Apple Tart” right now, mmkay? Basically you roll out pie dough, (homemade or store-bought), fill the center with sliced fruit of choice, fold over the sides of the dough, and voila! Galette, errrr…rustic tart. For the camping variation, this is a winner. Bring the pie dough, along with the sliced fruits, and assemble in the great outdoors. Put into a pan on a cookstove, or even into a dutch oven and let it cook until brown and toasty. Pie lovers, unite.
- Pie Dough*
- 1¼ cup AP Flour (plus extra for rolling)
- 1 t. coconut sugar (or regular sugar)
- 3-4 T. Ice water
- 1 stick of salted butter, cold, cut into small squares
- 8 apples*
- 1 T. ground cinnamon
- 2 T. coconut sugar
- In a food processor, briefly pulse flour and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed together. Note: You can also do this process with your hands in a bowl...food processor is not necessary, but will be quicker...end of note.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 2 days is fine).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Place onto flat baking sheet and set aside.
- Preheat oven to 375 degrees F.
- Next, slice the apples into the thinnest slices that you can manage. Hold on to each piece of apple as you slice, if you want the apples to maintain a together look (as seen in photo). Compost apple cores and move the sliced apple wholes to the middle of the pie crust, leaving about 2 inches of crust. Fan out to your desired liking or just mix them all up in the middle of the pie. (either way works, but the fanned apples sure do look cool!)
- Sprinkle the apples with the coconut sugar and cinnamon.
- Fold over the edges of the pie crust, (in a rustic fashion) just to cover the apples and bake for about 30-40 minutes.
- When the pie is golden brown and simmering, remove from oven, add ice cream and devour.
- *You can feel totally free to buy your favorite pie crust if you do not feel like making it from scratch. No harm in shortcuts when you really need them!
- *The type of apple is totally up to you. I like to vary the sour with the sweet apples, to keep the flavor profile interesting.
Pro Tip: Add a dash of Jacobsen’s Vanilla salt at the end for some extra love.