How to Bake a Freeform Apple Tart

Freeform Apple Tart is a fun, informal kind of apple pie. The basic version, which is what you will find here, is simple to make and takes few ingredients. Variations on the basic theme can make this a much more elaborate dessert. In any case, it's fun to make a different form of something that is normally so plain and ho-hum. Enjoy trying this interesting change of pace.

Difficulty: Moderate

Instructions

Things You'll Need:

• A large cookie-sheet
• A saucepan
• Mixing bowls
• Rolling pin
• Knife, potato peeler
• Apple corer (optional)
• Pastry brush
• INGREDIENTS:
• 4 large Granny Smith or other good "cooking" apples
• 3/4 cup sugar
• 1/4 cup cornstarch OR 2 Tbsp. quick tapioca
• 2 teaspoons apple pie spice OR 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice
• 1/4 cup apple cider
• 1/2 tsp. salt
• juice of 1/2 lemon
• 1 tsp. vanilla extract
• 1 Tbsp. butter
• FOR CRUST:
• 2 cups unbleached all-purpose flour
• 2/3 cup lard or shortening
• 1/2 teaspoon salt
• 5 to 8 tablespoons ice water
• 1 egg yolk beaten with 1 Tbsp. water

1. Preheat oven to 325 degrees. Peel, core and slice apples into a large mixing bowl. Squeeze lemon juice over the slices and toss to coat so the apples will not turn brown(oxidize), then add the cider, vanilla, sugar, cornstarch or tapioca, salt and spices.

2. Place apple mixture in saucepan and bring to a simmer. Allow to simmer until it begins to thicken. Remove from heat and set aside.

3. Place flour in a medium mixing bowl. Add salt and whisk or stir with fork or sift until flour is smooth and even and salt is incorporated. Cut in the lard or shortening until mixture resembles cornmeal in texture, or until there are no pieces larger than a grain of rice. Gradually add the ice water by tablespoons while stirring. When the dough clings together but is not wet, stop adding water, roll into a flattened ball, wrap with waxed paper and refrigerate for half an hour.

4. When pie crust dough is chilled, roll out on a table covered with waxed paper. When crust is uniformly 1/8 inch thick, transfer to waxed-paper-covered cookie sheet. Trim edges neatly, if desired, though a rough look is very interesting and will ensure lots of browned edges and crunchy spots.

5. Place apple mixture in center of rolled out dough on cookie sheet. Pull edges of crust gently up over the apples toward the center of the pile of pie filling. It probably won't go all the way to the middle, which is good. Make sure to leave an opening in the center for steam to come out. Dot center of opening with butter. Brush crust all over with egg wash.

6. Place cookie sheet with tart in center of oven for 30 minutes or until crust is brown and filling is tender and bubbly. To serve, place cookie sheet next to serving platter. Pull waxed paper gently until tart moves onto platter, then slip waxed paper out from underneath and discard. Cut into wedges and serve.

Tips & Warnings

• This tart is open to all sorts of interpretations. You may add currant jelly to the apples at the end, before dotting with butter, which will make the filling pink and add a pleasant tartness. You may use pears instead of apples or mix raisins or dried cranberries into the mixture. You may use pineapple or peaches or cherries instead of apples. You may vary the spice mixture. You may choose to sweeten the pie crust with the addition of a tablespoon of sugar to the mix. It's very malleable and may be changed in many ways without affecting the final product in any negative way.
• This tart may be served hot or cold, with ice cream or whipped cream or creme fraiche on top, or with a drizzle of melted apricot jam. It's even good, plain, without any topping at all. Be imaginative!
• Don't worry about the waxed paper catching fire in the oven. Paper burns at 451 degrees Fahrenheit and the oven should never be that hot for this recipe.
• Use appropriate caution when using knives and when putting things in and taking things from the oven.
• If you are a child, be sure to have adult permission and/or supervision when making this recipe.

[PABechko]

on 12/17/2008 Love apples and apple pies. This looks like more work than I usually put into baking, but it's the holidays - I'll give it a try.

[MotherDove]

on 12/10/2008 Good article. I appreciate your no-nonsense handling of pie crust. Thanks for the tips on variations, too.

[TheGlamSquad]

on 12/1/2008 Oh my! I have the most unusual sweet tooth and this will set it off. I am in love with the picture. It looks so tasty and sweet. You would think I was pregnant the way that I am over sweets, lol. Great recipe! 5*****

[psychonurse]

on 12/1/2008 Good step by step directions. Got to try it hot with REAL whipped cream! Thanks for the idea.

[sunshine11219]

on 11/28/2008 great instructions and sounds so good