Peel, core and thinly slice the apples into about 1/8-inch thick half moons (you can use a mandolin for this process if you are comfortable). You can store the dough for up to 3 days in the fridge or 1 month in the freezer. Wrap in plastic and flatten into a disk, then refrigerator for an hour. Turn the dough out onto a flat surface in front of you and quickly gather into a ball.It will fully hydrate s it rests in the fridge. Whether made in the food processor or by hand, you’ll know your dough is ready if, when pinched, it is still slightly floury but holds its shape.IF doing this by hand, add water a tablespoon at a time up to 4-5 tablespoons and use your fingertips to gently sift and combine into the dough just until you can squeeze a clump in your fist that holds it’s form. The dough will NOT come all together like a ball at this stage, just a few small clumps that hold together is a good indication the dough overall has enough hydration. Running the machine too long will risk creating tough dough. With the machine running on low, slowly drizzle in 1/3 to ¼ cup of water just until small clumps of a dough begin to form, about 8 to 10 seconds.Add the butter and pulse until pea-sized pieces form (you can alternatively cut the butter into small cubes when cold and use your fingers to pinch each these into the flour until a crumbly mixture forms). In the bowl of a food processor fitted with the blade attachment, add the flour, sugar, and salt and pulse until combined.
#Apple tart recipe plus
2 cups all-purpose flour, plus additional for dustingġ ½ sticks very cold unsalted butter, ½-inch diceĤ to 5 (1 ¾ pounds) medium tart apples (I used a mix of Granny Smith and Pink Lady, Honeycrisp are also great too)
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