Rustic apple tart1/14/2024 ![]() Wrap your disk in plastic wrap and refrigerate until firm, about 2 hours. If you leave the cracks, when you start rolling, they will become huge cracks and problematic. If you see small cracks in the dough (middle pic) try and fix them now by pressing and shaping the dough together without overworking it. Using your hands, or plastic wrap, shape the dough into a 7″ disk. SHAPE IT: At this point your dough should start to hold a shape. Be careful not to overwork the dough because that will make the crust dense. Turn the pile about 90 degrees and repeat the smearing process until the mixture just comes together into a cohesive dough. Using a bench scraper, fold the dough together (the mixture will be rough and crumbly). The french term for this technique is called Fraisage. Try not to press down on the dough with the palms of your hand using just the heel of your hand for this task. Let the heel of your hand glide across the butter and flour on your work surface – this will create layers of butter and flour. Starting with the top of the mound and using the heel of your hand, smear a section of the dough down and along the work surface away from you to blend the butter pieces into the dough. With the heel of your hand, you are going to smear the dough. Get ready for baking magic! Empty the shaggy dough onto a work surface and gather it together with a bench scraper or the back of a knife into a mound (middle pic). SMEAR IT: You might find it hard to believe, but this shaggy mess will eventually become a dough that you can roll. Careful to pinch and not squeeze the dough as you are doing this. Use this pinch and toss method until it forms a shaggy, moist dough with some floury bits remaining (right image). You can use both hands if you’d like, but our hands get too warm. Now, use both hands-one hand to stir with a spatula and the other hand to pinch and toss the dough. Drizzle 1/4 cup ice cold water over the flour mixture, and using a silicone spatula, toss to mix the little bit of water into the flour. If you find that your butter is softening up, pop the bowl into the freezer for a few minutes and that will solidify the butter again. You should have pea size pieces of butter and some that is completely mixed into the flour. Add the rest of the chilled butter and pulse, checking often to make sure you’re not breaking down the butter too fast. PULSE IT: Your flour/butter mixture should look like cornmeal (left) and should hold together when squeezed. Return the remaining 1/3 of the butter back to the freezer until ready to use. Add 2/3 of the chilled butter pieces to the flour mixture and blend, cutting the butter into the flour until all of the butter is coating the flour and it looks like cornmeal. To bring the crust together, add the flour, sugar and salt to the food processor and pulse briefly to mix up your dry ingredients. I prefer the food processor for this job because it does everything faster. For the next step, you can use a pastry blender, two butter knives, a fork or my preference-a food processor. Measure 1/4 cup water and refrigerate until ready to use. Pile onto a plate and slide into the freezer until ready to use. THE CRUST: Cut the butter in quarters lengthwise and then cut each strip into six pieces. Ingredients : How to make this Amazing Classic Rustic Apple Tart: An all time family favorite served with a dollop of homemade whipped cream. A French-style rustic apple tart that has a free-form buttery flaky crust with apples that are baked until tender and delicious. This crust is easy to prepare with a little help of some parchment paper.
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