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An Autumn Tart You'll Fall For



Hello Intentional Gatherings Gang!

Our friend Emily is a big help around here. She is also a baker/chef/fitness instructor so she can really do it all. We love her treats and food she makes, and thought it would be fun for her to share a fall staple recipe with all of you. Tag us on the gram @intentionalgatheringsco @emilly_eats if you try it out!!

- Abbey


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Looking for something sweet to bake for your next fall gathering? Look no further! This rustic apple tart is the perfect recipe for you. It’s simple to prepare yet still a show-stopper.


Why a tart? Let me tell you. A tart switches it up from the traditional seasonal pie, not to mention they are way prettier. Apple tarts are also less sweet and not as heavy as other autumnal desserts. This recipe was created by Jenn Segal with Once Upon A Chef. If I can successfully make it, you can too!


Here’s what you’ll need:


FOR THE CRUST

  • 1-1/2 cups flour

  • 1/2 teaspoon salt

  • 2 tablespoons granulated sugar

  • 1-1/2 sticks very cold unsalted butter

  • 1/4 cup very cold water

FOR THE FILLING

  • 3 large honey crisp apples

  • 1/3 cup sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 2 tablespoons unsalted butter

  • 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

  • 1 tablespoon flour

  • 1 egg, beaten

  • 2 tablespoons turbinado sugar

  • 1 tablespoon apricot jam

Here’s what you’ll do:

  1. Make the crust: Combine flour, salt and sugar. In a food processor or blender add the cold cubed butter and process until the butter is the size of peas, about 5 seconds. Pour the ice water over the mixture and process until crumbly, about 5 seconds.

  2. Transfer the dough to a lightly floured work surface and knead until it comes together. Pat the dough into a disk. Using a rolling pin, roll into a circle 8 to 10 inches in diameter.

  3. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling.

  4. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.

  5. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick.

  6. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping circles within 3 inches of the pastry edge. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go.

  7. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.

  8. Preheat the oven to 350°F and bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool.

  9. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Using a pastry brush, brush the apples with the apricot syrup.

  10. Enjoy!


Photos by Emily herself and Claire Butler Creative

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