This free form tart is an old family recipe. It is easy to make and loved by all. A great way to enjoy the wonderful fall flavors of butter, apples, brown sugar and cinnamon.
Lots more, (and lots more pictures) over at The Alchemist.
Easy Apple Tart
2-3 large apples - I use Granny Smith, peeled or not
1/2 cup (one stick)(114 g.) butter, softened, salted or unsalted
1/4 cup (24 g.) unsifted powdered sugar
1 1/4 cup (175 g.) flour
1/3 cup (74 g.) firmly packed brown sugar
1/3 cup (72 g.) granulated sugar
1/2 tsp cinnamon
4 Tablespoons melted butter
a few pinches of salt
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6.
Start by making the pastry. Cream butter with powdered sugar until fluffy in a large bowl. (I use a hand mixer for this.) Then mix in 1 cup of the flour and a pinch of salt (still using hand mixer) to make a soft dough. When the dough comes together (it will first be crumbly) mix dough with hands until you can shape it into a ball. Using fingertips, press dough into a 9 inch tart pan, or flat on a foil, parchment paper lined or Silpat lined, cookie sheet, to make a free form tart. When I do this, I measure it to make sure it's around 9 inches, that way I know it will be the correct size and probably the correct thickness.
Core and slice the apples, (start with 2). Arrange overlapping on top of dough. If you need another apple, then slice it and add it. In a medium bowl stir together the brown sugar, granulated sugar, and remaining 1/4 cup flour, cinnamon and a pinch of salt. Sprinkle over apples. Drizzle melted butter over all. Bake for 25 minutes in the preheated oven. Let cool a bit before serving. It's best served warm. It's good plain or with vanilla ice cream.