Rustic Apple Tart

On the way to hiking in New Hampshire, we spotted an apple orchard.  And after a few hours of hiking in the chilly mountain air, it was the perfect place to stop.  All hunger pains can be cured with mulled apple cider and cider doughnuts. 

Recipe (adapted from Cook's Illustrated)

Crust
1 1/2 cups all-purpose flour
a pinch of salt
10 tbsp unsalted butter, into 1/4-inch pieces, chilled
4-6 tablespoons ice water

5-6 apples, peeled, cored, and cut into 1/4 inch slices

1/3 cup sugar

1 tbsp lemon juice

1/2 tsp cinnamon

Process flour, salt, and butter pieces in food processor until resembles coarse cornmeal or sandy.  Continue to pulse, adding water 1 tbsp at a time, until dough comes together and forms ball. 

Turn dough and crumbs onto sheet of plastic wrap and flatten into 6 inch disk.  Wrap dough tightly in wrap and refrigerate for 1 hour. Before rolling dough out, let sit on counter for 10 minutes.

Dough can be refrigerated up to 2 days or frozen up to 1 month. 

Roll dough into 12 inch round between 2 sheets of parchment paper.  Transfer to rimmed baking sheet and refrigerate for 20 minutes.

Preheat to 375 degrees.  

Toss apples, sugar, lemon juice, and cinnamon together in large bowl.

Remove top sheet of parchment paper from dough. Stack apples in circular wall, leaving 2 1/2 inch border of dough around the edge. Fill in middle with rest of apples. 

Fold the outermost 2 inches of dough over fruit, pleating every 2-3 inches as needed.

Bake about 1 hour, rotating halfway through. Let cool on baking sheet for 10 minutes, then transfer to wire rack.  Let cool for 25 minutes.