Apple Tart
Personally, I prefer a good apple pie, but if you'd like a single crust version a nice apple tart is a delicious option.
Apple Tart
ball of dough (I found 1 c. of flour, 1/4 c. of butter, and 1/4 c. of water to be about right for a single crust)
8-9 apples, peeled, cored, and sliced
1/4-1/2 c. sugar
3-4 Tbsp. cold butter, cut into 1/2 Tbsp. chunks
1/2 c. flour (optional)
Grease a pie plate. Roll out your dough to fit the pie plate. Optionally toss sliced apples with flour. (The flour is not strictly necessary and often omitted by many Tyrian bakers. I enjoy the sort of sweet "gravy" that results from the apple juice cooking with the flour.) Fill your pie shell with apple slices. Sprinkle with sugar. If you're using fairly sweet apples, a 1/4 c. is probably enough. For more tart apples (or if you like sweeter pies), use up to 1/2 c. of sugar. Place 6-8 pats of butter on top.
Bake at 350F until crust is done and apples have softened.
Apple Tart
ball of dough (I found 1 c. of flour, 1/4 c. of butter, and 1/4 c. of water to be about right for a single crust)
8-9 apples, peeled, cored, and sliced
1/4-1/2 c. sugar
3-4 Tbsp. cold butter, cut into 1/2 Tbsp. chunks
1/2 c. flour (optional)
Grease a pie plate. Roll out your dough to fit the pie plate. Optionally toss sliced apples with flour. (The flour is not strictly necessary and often omitted by many Tyrian bakers. I enjoy the sort of sweet "gravy" that results from the apple juice cooking with the flour.) Fill your pie shell with apple slices. Sprinkle with sugar. If you're using fairly sweet apples, a 1/4 c. is probably enough. For more tart apples (or if you like sweeter pies), use up to 1/2 c. of sugar. Place 6-8 pats of butter on top.
Bake at 350F until crust is done and apples have softened.
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