Rustic Apple Tart


The extra flaky crust warm fruit make this the perfect end to any meal.


Flaky pie crust

2 cups flour
1 3/4 sticks cold butter cubed
1 tablespoon crisco
1/2 tablespoon salt
1/2 tablespoon sugar
1/3 cup (approximately) of ice cold water


3 apples (cored and sliced thin)
1 teaspoon flour
1 teaspoon fresh lemon juice
1/3 cup golden raisins
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg


Preheat oven to 400 degrees.
Cut cubed butter and crisco into flour, salt, and sugar, until medium size chunks of butter/fat are still visible. Use a fork to slowly add water and form into a loose ball.  Do not over work.  Spread out a large piece of plastic wrap on the counter and pour/place the dough on the plastic wrap.  Form a circle shape, wrap, and place in the freezer or refrigerator while you prepare the apples.

Place sliced apples into a bowl, add the rest of the ingredients and mix.  Let it sit for 5 minutes until juices form.

Take out dough and place it on a split.  Roll out into a square shape approx 1/4″ thick.  Layer apples and raisins leaving a 1/2″ to 3/4″ border.  Fold in edges to cover a little bit of the fruit.  Sprinkle the edges of dough with a little sugar and pour any juice over the top of the apples.

Place silpat on a cookies sheet and bake for approximately 45 minutes until evenly browned. Best is served warm.


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