Ingredients
1 cup all-purpose flour, sifted, plus more for dusting
6 tbsp unsalted butter, cubed and chilled
3½ tbsp water, chilled
½ tsp granulated sugar
⅛ tsp salt
2 lb baking apples, of your choice, preferably Golden Delicious, peeled, cored, and sliced.
5 tbsp granulated sugar, divided
2 tbsp unsalted butter, melted
½ cup granulated sugar
apple peels and cores, from 2 lb baking apples
water, for boiling, roughly 2 cups
ice cream , of your choice, preferably vanilla flavored
Preparation
In a food processor, add flour, sugar, and salt. Pulse until just blended.
Add the chilled butter. Pulse in 5-second bursts until it resembles coarse cornmeal.
Gradually add chilled water, pulsing in between, until it forms a dough.
Dust your working area with flour, then transfer your dough onto it.
Knead for roughly 10 minutes until it turns smooth. You may need to add more chilled water, about 1 tablespoon at a time.
Once smooth, form the dough into a ball, then flatten it into a roughly 4-inch disk.
Cover it with plastic wrap then set aside in a chilled area and allow to rest for 30 minutes.
Take out the dough and let it soften so it’s malleable but still cold. Smooth down the cracks at the edges.
On a lightly floured surface, roll it into a 14-inch circle with ⅛-inch thickness. Dust the excess flour from both sides.
You have the option to either roll this onto a greased 9-inch pie tin or onto a lined baking sheet with parchment paper.
Preheat the oven to 400 degrees F.
Overlap the apples on the dough in a ring, 2 inches from the edge if you’re going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center.
Fold any dough hanging over the pan back onto itself then crimp edges at 1-inch intervals.
Brush the melted butter over the apples and onto the dough edge.
Sprinkle 2 tablespoons of sugar over the dough edge and the other 3 tablespoons over the apples.
Bake the tarts in the center of the oven for 35 minutes or until they become soft, with browned edges, and the crust caramelized into a dark golden brown color. Make sure to rotate the tart every 15 minutes.
Put the reserved apple peels and cores in a large saucepan, along with the sugar.
Pour in just enough water to cover the mixture and let it simmer on low for 30 minutes.
Strain the syrup and discard any solids.
Remove the tarts from the oven or slide the parchment onto a cooling rack. Let it cool for at least 15 minutes.
Brush the glaze over the tarts, slice, and serve with a scoop of ice cream. Enjoy!
