My post, “English Tarts aka A Bunch of Tarts” talked about research and various tart recipes I tested after returning from a trip to London. A traditional apple pie might not fall into this category but for this “tart” I thought changing up the crust for a streusel topping would qualify it as a “tart.” I really like the way it has that bake shop/fancy pastry look. The filling can be used for a 2 crust pie as well by either doubling the crust recipe below or using your own favourite pie dough and baking your pie in a 9” pie plate. Serve with vanilla ice-cream, crème fraiche or whipped cream sweetened a bit and flavoured with vanilla.
Makes 8 Servings
Equipment: a scale for measuring ingredients
11” diameter fluted tart pan with 1 ½” sides
Make The Pastry:
4 oz. cold butter, cut into 1” cubes
8 oz. unbleached flour
1 oz. icing sugar, sifted
1 egg, beaten
Place the flour & icing sugar into the bowl of a food processor. Whiz until combined. Add the butter cubes & using on/off turns, combine until mixture resembles fine breadcrumbs. With the machine running, add the beaten egg & combine until mixture starts to clump up. Remove to a bowl and using your hands form into a ball. Flatten dough into a disc, wrap in plastic wrap & chill 30 minutes.
Make The Filling:
5 cups peeled, thinly sliced apples
1 pear, peeled, thinly sliced
1 Tbsp. dark rum or lemon juice
½ cup granulated sugar
1 Tbsp. unbleached flour
1/8 tsp. salt
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg
Streusel Topping:
¾ cup unbleached flour
¾ cup brown sugar, not packed
6 Tbsp. soft butter
If baking a 9” pie, use ½ cup flour & sugar & 4 Tbsp. soft butter.
Blend flour, sugar & butter together using a fork or pulse together in the food processor until mixture resembles coarse crumbs.
Assemble the Tart:
Roll out the dough to a 13” round. Sprinkle the inside of the tart pan with a tiny bit of flour, then fit the crust into the tart pan, pressing in the side firmly. Don’t worry if it falls apart a bit, just mend it once you have it in the pan. Fold over the excess forming double layered sides. Chill for 30 minutes.
Preheat the oven to 425 F. Meanwhile, toss the apples & pears together with the remaining ingredients. Place a large cookie sheet in the bottom third of the oven for 5 minutes or so. Place into the prepared tart shell; topping with the streusel. Place into the prepared tart shell; topping with the streusel. Place the tart onto the cookie sheet & bake for 15 minutes; reduce the heat to 350 and bake for 35 to 40 minutes longer or until apples are tender& topping is golden brown. Test apples for doneness with the tip of a pointed sharp knife.
To make a regular 9” pie, click “Making Pie Dough” scroll down for Version 2 Pastry.
