Rustic Apple Tart

I fell in love with this baking pan first saw it in the store. I like the rectangular shape of it and I think is quite unusual and elegant to serve apple pie in a rectangular shape rather than the usual pie round shape.

So here is my first attempt in baking the Rustic Apple Tart.

Where is vanilla ice cream when I need it ??

The tart slide right off the pan when it was cool down. I think it is pretty looking apple tart !

::Recipe::

Rustic Apple Tart

For Dough

~ 2-1/2 cups flour, plus more for rolling the dought

~ 1 tsp salt

~ 3 tsp sugar

~ 14 Tsp unsalted butter cut into 1/2 inch slices

~ 1 egg yolk

~ 4 Tbsp ice water

For apple filling

~ Golden Delicious Apples

~ 2/3 cup sugar

~ 3 Tsp fresh lemon juice

~ 1 tsp ground cinnamon

~ 3 Tbsp unsalted butter cut into 1/2 inch cubes

For Glaze,

4 Tbsp apricot preserves

1 Tbsp calvados

Optional ; Clotted cream or vanilla ice cream

Place 2-1/2 cups flour in bowl of food processor. Add 1 tsp salt and 3 tbsp sugar. Purse to mix. Add butter and vegetable shortening. Purse just enough to form a mixture that contains pea sized pieces of butter. Add one egg yolk and pulse again just for two seconds. I have discovered that the addition of the egg yolk makes the dough easier to handle. Slowly pour 4 Tbsp ice water around mixture and pulse briefly. Continue to check consistency of dough, adding more water as necessary just until dough holds together when pressed between thumb and finger. it should not look dry nor should it form a ball. Getting it just right may take a little practice but this is the all important step.

Empty bowl onto a lightly floured marble slap or a double wide sheet of plastic wrap and pat ball of dough together. With the heel of your hand press dough outward starting at front end and continuing backwards, thereby further incorporating the fat and the flour. Pat the dough together again, wrap and refrigerate for at least a half hour.

Roll out on lightly floured surface into a 13 x 20 inch rectangle. You will need a rolling pin longer than 12 inch for this. Trim edges with a pizza cutter. Roll dough up over pin to the extent you can pick it up and drape onto 12 x 13 in. baking sheet. Fold edge of dough over onto itself a half inch to form a rim. Prick with the tines of a for. Bake in a 375 deg. oven about 8 minutes or until dry but without color. Set aside.

Peel and core Gold Delicious apples. use  a round corer to get uniform slices, cut apples in half vertically and  then slice each half into 1/8 slice. Either fan out each set of slices, arrange on dough and sprinkle with sugar, lemon juice, cinnamon and butter bits or mix slices in a bowl with sugar, lemon juice, cinnamon and butter bits and arrange on dough in overlapping rows. Bake in 375 deg. oven about 30 minutes or until apples have crisps lightly browned edges and are soft.

Heat 4 oz. apricot preserves in a small pan until melted. Add 1 tbsp Calvados or enought to make a syrupy glaze. Strain and brush on tart. Serve with clotted cream or vanilla ice cream.

Good luck and thank you for reading !