Apple Tart (Thanksgiving Dessert 2)

Apple Tart

Prep: 1 hour

Bake: 1 hour, 375°F

Cool: 2 hours

Yield: 8 servings 

Crust

1/2 tsp salt

1/3 cup cold milk

11/2 cups flour

1/2 cup cold unsalted butter

1. Preheat oven to 375°F. In a small bowl mix together the salt and water and keep cold till ready to use.

2. In large bowl with flour scatter cut 1-inch squares of butter. Use a pastry blender to cut the butter into the flour until have a crumbly mixture with a few large crumbs.

3. Drizzle water onto salt mixture and toss with a fork until you see a crumbly dough begin to form. Gently with your hands mix the dough until a ball forms. Avoid over mixing you want to see butter chunks still.

4. Wrap dough ball in plastic wrap and place in freezer for about 30 minutes or until manageable. Check it every few minutes so you don't accidentally freeze.

Filling

3 Granny Smith apples cored and sliced (3 cups), sprinkle 1 tablespoon of lemon juice

3/4 cup sugar

2 tablespoons flour

1/2 teaspoons ground cinnamon

1/2 teaspoons apple pie spice

1. In a large bowl, stir together the sugar, flour, cinnamon, and apple pie spice. Add in apple slices and gently toss to coat.

2. Roll out dough to a 13 inch circle and place filling in center leaving about a 2 inch border of dough. Fold dough and pleat over edge of filling. Brush milk on dough and bake for 50 to 50 minutes or until filling is bubbly and crust is golden. To prevent overbrowning to cove edge of dough with foil in last 15 minutes. Cool for about 45 minutes.

Doesn't hurt to sprinkle a little cinnamon sugar,
especially if you love it as much as I do!