less is more — an apple tart

Less is more.

The phrase, popularized by the architect, Ludwig Mies Van der Rohe, came to mind when I ate the apple tart. Simplicity, bare essentials, beauty, and clarity— these are words that apply both to his philosophy of design and this dessert.

You have to start with a great tasting, tart apple. The flavor has to shine through because you are not using any extra spices to bolster it. I used Ginger Gold apples. Granny Smiths are fine too.

The tart dough is quick and painless to make with the help of the food processor. Butter is a must. For those with little pie dough experience, fear not— it's an extremely forgiving dough to make. Even if it breaks or tears when you roll it out, it's easy to pat and patch in the tart pan.

Cut the apple in half and core it with a melon baller. 

 With cut side down, thinly slice the apple.

 Gently fan out the slices in dough-lined tart pan

brush with melted butter and sprinkle with granulated sugar.

Bake at 400ºF, and you are good to go.

The finishing touch- a glaze made from sugar, water, and the apple peels and cores.

Simply delicious.

Apple Tart

from Alice Waters via Smitten Kitchen

Printable Recipe

Dough:
1 cup unbleached all-purpose flour
½ teaspoon sugar
⅛ teaspoon salt
6 tablespoons unsalted butter, but in ½-inch pieces
3½ tablespoons chilled water

Filling:
1 pound tart apples, peeled, cored, and sliced (set aside the peels and cores)
2 tablespoons unsalted butter, melted
2 tablespoons sugar

Glaze:
½ cup sugar
Reserved peels and cores

For the dough:
In a food processor, pulse the flour, sugar and salt. Add 2 tablespoons butter and mix for 5 seconds until the mixture resembles coarse cornmeal. Add the remaining butter and mix until biggest pieces look like large peas. Add in the water slowly while pulsing, until the dough just holds together. Do not overmix. Turn the dough out onto saran wrap, flatten the dough into 6-inch disk and refrigerate for 30 minutes.

Assemble and bake the tart:
Heat oven to 400ºF.

Butter the bottom of a 9-inch tart pan (I use one with a removable bottom.) On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the dough to the tart pan. Trim the edges. If it tears a little, that's ok. You can gently push the dough together and use the trimmings to fill in little gaps.

Starting from the edge, overlap the apples on the dough in a ring. Use smaller pieces for the inner ring. Brush the melted butter over the apples. Sprinkle 2 tablespoons sugar over the apples.

Bake in the center of the oven until apples are soft with browned edges and crust is golden brown about 45 minutes. Let cool on rack at least 15 minutes.

Make the glaze:
Put the reserved peels and cores in a medium sauce pan. Add the sugar. Add enough water just to cover. Simmer for 25 minutes and strain the syrup through a cheesecloth. Brush the glaze over the tart.