RUSTIC APPLE TART
2 cups flour
10 tablespoons (142 grams) cold butter, cut into cubes
1/2 cup cold water
2 apples, peeled and thinly sliced
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons butter, melted
2 tablespoons quince or apricot preserves
For the crust - In a large bowl, add flour and butter. Using a pastry knife or your hands, cut butter into flour mixture until dough resembles coarse meal. Add water, 1 tablespoon at a time, stirring until dough comes together into a uniform ball. Wrap in cling wrap and chill for at least 30 minutes.
On a floured surface, roll dough 3-4mm thick. Re-wrap in cling wrap and chill another 30 minutes.
Preheat oven to 200ºC.
For the filling - In a large mixing bowl, gently toss apples with sugar, lemon juice and butter. Place dough on a large baking sheet. Roughly arrange apples in a spiral on top, leaving a 5-7 cm overhang of dough. Working in a circle, fold the overhanging dough onto the apple filling. Bake until apples are caramelised and crust is golden about 40 minutes. Set aside to cool.
Melt preserves in a saucepan over low heat. Using a pastry brush, paint the top of tart with preserves. Serve tart warm or at room temperature with fresh cream or vanilla ice cream.
Recipe and photo by Jill Haapanieni. Jill is a Melbourne lifestyle and food photographer, food stylist and recipe developer. You can see her work at www.jillhaapaniemi.com