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Apple Thyme Tart!

This apple tart is divine! Here is what you will need:

For the Pastry:

  • 1 ¼ cup whole grain pastry flour
  • 2  teaspoon sugar
  • 1 salt pinch
  • 8 tablespoons (1 stick) unsalted butter, cut into about 10 pieces and put in the freezer for about 10 minutes.
  • Approximately 4 tablespoons ice water (or vodka!) – or as much as you need for the dough to come together.
  • 2 sprigs fresh thyme

For the Filling:

  • 4 apples (to fill the pie plate, adjust amount as needed), cored and thinly sliced.
  • 2 tablespoons butter, chopped or melted.
  • 4 tablespoons sugar
  • 1 sprig fresh thyme
  • 1salt pinch
  • Grated parmesan or similar sharp cheese (about ¼ cup)

Simply like this: the dry ingredients (sugar, salt and flour) for the pastry go in the food processor with the cold cold butter. Pulse pulse pulse. A few more times. You want everything to look very choppy. If you over-pulse, your crust will not be flaky. When the flour has the look and consistency of breadcrumbs, tip the flour/butter mixture into a bowl and using a spatula, add just enough ice water (or vodka) for the dough to come together. Knead into a ball, wrap with plastic and put it in the fridge to get it nice and cold. About an hour or less if you’re short on time.

Butter a tart or pie pan (or you can use parchment paper). Make sure the room (and your hands, if you have any control over that) are both on the cool side, and then quickly roll out the dough into a roundish circle. Put flour on the rolling pin and on the top of the pastry so it doesn’t stick. Flip it once before it gets too large to easily flip and then transfer it straight into your chosen dish. Later, you can fold any excess dough back over the apples or cut it off using the back of a knife and crimp the edges. Refrigerate while you slice the apples.

Preheat the oven to 350F. Toss the apples with the sugar, salt, thyme and butter. Take the crust out of the fridge, pierce it a few times with a fork. Arrange the apples really neatly so it looks just perfect or chuck them all in and call it rustic. Bake for 45 minutes to 1 hour, until the pastry is firm and the apples start to turn brown. Serve warm or room temperature. Possibly with a scoop of ice cream.