Makes one 9-inch round
The technique of partially enveloping fruit in pastry, almost like an open-face pie, is called a galette in French, or a free-form tart, or sometimes just a rustic tart. Roll the dough into a round, add a heap of sliced apples, leaving a wide rim, and fold the rim over to frame the fruit. As you fold, the pastry forms pleats so it fits in place. Here, whole-wheat flour replaces some of the all-purpose and the edges of the pastry are brushed with ice water and sprinkled with sugar to make a crisp crust.
PASTRY
| 1 | cup all-purpose flour |
|---|---|
| ½ | cup whole-wheat flour |
| 3 | tablespoons granulated sugar |
| ¼ | teaspoon salt |
| ½ | cup (1 stick) cold unsalted butter, cut up |
| ¼ | cup ice water |
| 1 | teaspoon cider vinegar |
| Extra all-purpose flour (for sprinkling) |
1. In a bowl, combine the all-purpose and whole-wheat flours, granulated sugar, and salt.
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2. With your fingers or two blunt knives, cut the butter into the mixture until it resembles coarse meal. In a small bowl, whisk together the ice water and vinegar. Add the vinegar mixture to the flour mixture and stir with a fork until the dough holds together.
3. On a lightly floured counter, knead the mixture lightly to form a dough. Flatten into a disk. Wrap in foil and refrigerate for 40 minutes.
FILLING
| 4 | medium baking apples (Cortland, Baldwin, Golden Delicious, Rome Beauty) peeled, cored, and cut into ¼-inch slices (5 cups) |
|---|---|
| 2 | teaspoons lemon juice |
| 3 | tablespoons granulated sugar |
| 1½ | tablespoons all-purpose flour |
| ¼ | teaspoon ground cinnamon |
| Ice water (for brushing) | |
| Extra granulated sugar (for sprinkling) | |
| 1 | cup heavy cream, softly whipped with 2 tablespoons confectioners' sugar |
1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, combine the apples, lemon juice, granulated sugar, flour, and cinnamon.
3. On a lightly floured counter, roll the pastry to a 12-inch round. Lift it onto the rolling pin and ease it onto the baking sheet. Spoon the apple mixture on the pastry leaving a 1½-inch border all around. Fold the pastry border over so it covers the edge of the apples. Brush the top of the pastry with ice water and sprinkle with granulated sugar.
4. Bake the tart for 40 minutes or until the pastry is golden brown.
5. Set the sheet on a wire rack to cool. Serve with whipped cream.