this recipe is for a freeform apple tart, a gallette, if you'll allow, because it's bank holiday monday and i'm lazy, and who wants to be lining tart tins on a bank holiday monday. the pastry here is pretty robust, but do still treat it gently and it'll reward you with beautiful crispness.
this isn't an overly sweet tart - i serve it with vanilla ice cream to balance this - but you can up the sugar in the both the pastry and the apple mix if you'd like. just remember that the tart will catch quicker the more sugar you put in, so keep an eye on it.
freeform apple tart
300g unsalted butter, chilled and cut into cubes
600g plain flour, chilled
1 tsp caster sugar
1 tsp salt
15ml white vinegar, chilled
170ml very cold water
4 tart baking apples, such as golden delicious, granny smith or bramley
3 tbsps light brown sugar
1 tsp cinnamon plus extra for dusting
icing sugar, to serve
put the butter and flour into a food processor and pulse until it resembles breadcrumbs - don't worry if there are some larger bits of butter running through the mix. add the sugar and salt and pulse once more to incorporate.
turn the food processor on and whilst it's running, add the vinegar and water in a steady stream until the whole mixture comes together to form a dough. if there are still some dry bits, don't panic, just turn the dough out and incorporate gently by hard until you have a uniform dough. shape into a circle, cover in clingfilm and put into the fridge to rest for at least an hour.
whilst the pastry is chilling, pre heart the oven to 200 C and peel and core the apple and cut into wedges. to stop the apples browning place in a bowl of water and squeeze over the juice of a lemon. the acidity of the lemon will stop the flesh of the apples browning as you continue preparing the remaining apples.
once chilled, on a piece of baking parchment, roll the pastry out into a rough circle, about the thickness of a pound coin.
take the apples out of the lemon water and toss in the the brown sugar and cinnamon. pile the sugared apples into the centre of the pastry circle, leaving a 1 inch border and then carefully fold this border up and over the apples.
bake in the pre-heated oven for 20 minutes, then turn the heat down to 160 C and bake for a further 20 minutes. keep an eye on the pastry and if it starts to look a little too dark, cover the whole tart in tin foil to prevent it darkening too much.
when the tart is done, place on a wire rack to cool and dust with a mixture of icing sugar and cinnamon and serve with a scoop of vanilla ice cream.