I’m back guys! Sorry for the minor delay. In this post, I am going to show you guys a simple, but beautiful apple tart that uses an oil-based crust.
I made this tart with the idea that it would be similar to a French alternative, the tarte aux pommes. In the French version, there is a layer of apple compote that glues the apple slices to the crust. However I didn’t like how mushy it could be. So I mixed the French and American style pies to make this result. Similar in appearance to a tarte aux pommes, this recipe has the texture of traditional apple pie. Crunchy, chewy and juicy, this is a pretty dessert to make if you have a few spare apples on hand.
Also, in case you guys have never used an oil-based crust, it is very similar to the traditional alternative. Only this one is more on the crumbly side. If you want an easier crust recipe – this is a good option since you just press it into the mold. (Original crust recipe from King Arthur flour.)
1 1/2 cups all purpose flour (I threw a little whole wheat flour in too)
1/2 tsp salt
1 tsp sugar
1/4 tsp baking powder
1/3 cup vegetable oil
3 to 4 tbs water
3-4 apples, sliced thinly with the skin on (the skin helps give visual interest/texture)
3 tbs sugar
2 tbs butter, cubed (optional)
1 tsp ground cinnamon
1 tbs orange marmalade or apricot preserves
1 tsp lemon juice, orange liqeur or water
Step 1: Preheat the oven to 400 degrees fahrenheit. Mix all of the crust ingredients in a large bowl until you achieve a large ball. Press into an ungreased pie dish or tart pan. Prick the bottom of the pan with a fork to create vent holes.
Step 2: Mix the sugar, apple slices and cinnamon in a bowl. The apple slices should be a couple millimeters thick. Layer them in a flat, even spiral around the base of the tart pan. Place a few cubes of butter on top of the apple slices. Bake around 40 minutes until the crust is flakey and the apples start to shrivel up and soften. If the crust browns too fast, cover it with a layer of foil.
Step 3: When the tart is fresh out of the oven, rest it on a cooling rack. While it is cooling, microwave the orange marmalade so it liquifies, then add the juice/liqueur/water to thin it out. Using a pastry brush, dab the marmalade mixture over the surface of the apples. This will keep the tart from drying out.