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Recipe for free-form apple tart

Karoline Boehm Goodnick for The Boston Globe/Globe Freelance

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.


1cup all-purpose flour
½cup whole-wheat flour
3tablespoons granulated sugar
¼teaspoon salt
½cup (1 stick) cold unsalted butter, cut up
¼cup ice water
1teaspoon cider vinegar
Extra all-purpose flour (for sprinkling)

1. In a bowl, combine the all-purpose and whole-wheat flours, granulated sugar, and salt.


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.


4medium baking apples (Cortland, Baldwin, Golden Delicious, Rome Beauty) peeled, cored, and cut into ¼-inch slices (5 cups)
2teaspoons lemon juice
3tablespoons granulated sugar
tablespoons all-purpose flour
¼teaspoon ground cinnamon
Ice water (for brushing)
Extra granulated sugar (for sprinkling)
1cup 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. Jean Kressy