Using a frozen pie crust I could prep this in probably under 10 mins and it looks/tastes so impressive. I was skeptical of the overfill by 1/2” and shouldn’t have been it did noticeably sink. The filling was superb - just the right amount of sweet and tart and it looked beautiful, all despite me using rather old apples. I’m sure the dough is lovely I just don’t enjoy working with it. Making it again this year for a different crew.Ĭame out beautifully using a frozen pie crust (already in a pan). It is for me the best part of apple pie - the taste of the apples and the pastry - not soaking in syrup. Only tweak I’d make in the future is baking the tart on the lower rack as my apples browned too quickly on top. This came together very quickly and easily with little to no fuss. The rolling technique in this recipe yielded the best pastry dough I have ever made and I will be using this crust recipe in all my tarts from here on out. Delicate, light, perfectly balanced flavors, and a perfect, golden flaky crust. I threw this together with the apples I had lying around (a mix of sweetango, honeycrisp, and cosmic crisp), added a touch of lemon zest and honey to the filling and the results were INCREDIBLE. Officially found my go to rosh hashana recipe. I will use a mandolin to slice the apples. Step 10Ĭore apples and slice crosswise into rings (do not peel them unless you absolutely insist). Step 9Ĭook butter in a small saucepan over medium heat until butter foams, then browns, 3–5 minutes. (Dust dough scraps with sugar and bake into little misshapen cookies, if you want!) Chill crust until ready to use. Roll pin across top of pan edges to shear extra dough cleanly off. Using your fingers, press dough against sides of pan, letting excess hang over. Working around the circumference, lift up dough, then press lightly into pan, working into corners and making sure dough is making good contact across bottom surface. Roll onto pin, brushing excess flour from underside if needed, then unfurl into tart pan. Roll out dough on a lightly floured surface to a round about ⅛" thick. Thaw overnight in the refrigerator before using. Step 7ĭo Ahead: Dough can be made 2 days ahead. Form dough into a disk, wrap in plastic, and chill at least 30 minutes. If needed, repeat one more roll-and-fold. The dough should be mostly together by now and will look smooth, matte, and creamy almost everywhere, though the edges may still be dry and crumbly. Rotate dough 90° and repeat rolling out and folding a third time. The dough should be a little more manageable now, but will still be very dry and crumbly on the long sides. Rotate dough 90° and repeat rolling out and folding, gathering loose bits into the center to incorporate. The dough will be a floury, crumbly mess you just want to achieve a loose stack at this point. Using bench scraper to help you, bring top third of dough up and over middle section, then bring bottom third up and over the middle as well (like folding a letter). ![]() Scrape pin clean when this happens, and lightly dust pin, surface, and dough with flour as needed. Because dough will be moist, more of it may stick to the pin this time. Turn out dough back onto surface and loosely gather into a rectangular shape with a short end toward you. The dough may break into smaller pieces as you do this, which is fine. Using a fork, mix in water until evenly dispersed. Once all of the mixture is in flexible, thin pieces, use bench scraper to gather it up and return to bowl. This may take a few passes to achieve flour pin as needed and use a bench scraper or metal spatula to loosen any butter pieces that want to stick to the surface. Using a rolling pin, flatten butter pieces into long, thin sheets. Turn out mixture onto a lightly floured surface. Add butter and toss to coat with dry ingredients. flour in a large bowl with your fingers to combine.
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