Rustic Apple Tart with Buckwheat Crust
- Prep Time 0:35
- Cook Time 0:30
- Estimated Cost $12.00
- 10 Comments
In case you have any doubts about my wholesomeness (and I can certainly see why you might), please know that I spent my morning picking fresh apples from the Granny Smith tree in my backyard and making this modern version of classic apple pie.
Light, flaky buckwheat pastry envelops fresh apples with just a hint of sugar. This recipe, in fact, is actually pretty low in sugar compared to most apple pies with just 1/2 cup in the whole thing. There’s no syrupy mess surrounding the fruit—just a touch of sweetness and cinnamon.
See? It’s just as wholesome as I am. Now, if you’ll excuse me, I have orphaned kittens to rescue.
- 1 stick very cold unsalted butter, cut into 1/2" cubes $1
- 3/4 cup all-purpose flour plus more for rolling and baking Pantry
- 1/4 cup buckwheat flour $3.50 for 22 oz.
- 1/2 tsp salt Pantry
- 1/8 cup ice water
- 4 Granny Smith apples, sliced thinly $2
- 1/4 cup packed brown sugar plus more for sprinkling Pantry
- 2 tbsp corn starch $2 for 10 oz.
- 1 1/2 tsp cinnamon $1.50 for 1 oz.
- juice of 1/2 lemon $0.50
- 1 egg $1.50 for 12
Recipe Serves 4-6
- Preheat oven to 325 degrees F. Lightly flour a baking sheet and set aside.
- In a food processor, combine butter, flours, and salt. Pulse until mixture looks like small peas (this can also be done by hand using 2 forks or a pastry cutter). Slowly stream in ice water (you may not need it all) just until mixture comes together. Turn off machine and remove dough. Wrap in plastic wrap or wax paper and refrigerate for 10-15 minutes.
- In a mixing bowl, combine apple slices, brown sugar, corn starch, cinnamon and lemon juice. Mix well to ensure each apple slice is coated. Leave in refrigerator until dough has finished chilling.
- On a floured surface, roll the dough out into a 12" circle. Transfer the circle to the prepared baking sheet. Arrange the seasoned apple slices in a layered spiral, working from the outside in, reserving 2 1/2"-3" on the edge for the crust. Pour any liquid remaining in the bowl over the apple slices.
- Gently fold the reserved edge over the sliced apples and tuck in decoratively.
- Beat together the egg and 1/8 cup water. Brush, using a pastry brush, over the exposed crust (you may not use it all).
- Bake for 25-30 minutes. Crust should be golden-brown and shiny.
- Top with a light sprinkle of brown sugar and let cool.
- Cut into wedges and serve.