Switch things up this holiday season with a non-traditional pie. It’s rectangle shape would be a great addition to any rectangular shaped dining table at Thanksgiving, providing a wonderful contrast to the other round-shaped cakes and pies. Plus, no special pie pan is needed for this salty-sweet-delicious apple-pie like dessert. This dish has a delectable crust that has a buttery, flaky texture. In fact, I could eat the homemade crust alone–and I did. The dough was so tasty that I found myself eating it raw even before putting the tart into the oven.
I love “rustic tarts” like this one (tarts where the edges are folded over instead of baked in a pie or tart pan) because the insides are exposed in an imperfect way. You simply arrange the filling on top of the rolled-out dough, and sprinkle butter, spices, and brown sugar on top. Of course, this dish could also be round using the same method of folding the dough over the top.
I always thought that the American Apple Pie was the one dessert that Americans hand down beat the French equivalent–the apple galette. But, this galette-type dish proves my theory wrong! Use any baking-friendly variety of apples–such as granny smith, pink lady or braeburn. Or, you can be a champ and combine a number of apple varieties. Pair this dish with sparkling wine, coffee, or tea; top it with vanilla ice cream, of some freshly whipped, sweetened cream. This versatile and satisfying apple dish would not only be a great addition to Thanksgiving, but any of the dreary days ahead this Fall.
- 1 tablespoon sugar (for crust)
- 1 cup flour (for crust)
- 1 teaspoon salt (for crust)
- 6 tablespoons cold butter, chopped into ½ inch pieces (for crust)
- 1 egg, light beaten (for crust)
- ¼ cup (1/2 stick) butter
- ½ vanilla bean pod
- ¼ teaspoon salt
- 3 medium apples, sliced
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons brown sugar
- 1 egg, lightly beaten
- 1 tablespoon white granulated sugar
- Add the first three ingredients to a food processor or mixing bowl. Pulse or stir. Add cold butter and pulse into crumbly bits form. Drizzle the egg and combine until the egg is just incorporated. Remove from the bowl and gently knead and form into a disc. Work quickly because the heat from your hands can melt the butter, and the cold, unmelted butter is what contributes to a flaky crust. Wrap the disc in plastic and allow it to rest for 2 hours, up to 3 days.
- Preheat oven to 375F.
- Melt the butter in a small saucepan over medium heat. Once melted, scrape the vanilla bean into the pot, and add the pod. Cook until the butter foams and then browns, stirring constantly, 5-8 minutes. Be careful to not burn the butter! Once browned, remove the butter from the heat and stir in ¼ teaspoon salt.
- Roll out the dough on a lightly floured surface into a 10x14 inch rectangle. Place the dough on a parchment lined baking sheet. Arrange the apple slices onto the dough. Fold the edges of the dough over the apples to seal it. Sprinkle the ground cinnamon and nutmeg onto the apples. Pour the melted butter over the apples. Sprinkle the brown sugar over the apples.
- Brush the lightly beaten egg over the edges of the tart, then sprinkle the edges with the white sugar.
- Bake for 40-50 minutes, until the apple is bubbling and the crust is golden.
- Remove from the oven and let cool on a cooling rack for 10 minutes.
- Serve warm with ice cream or freshly-whipped, sweetened cream.