Rustic Apple Tart

It looks like the inside of an artichoke

This tart is fairly straight forward and a great way to use up apples.

Rustic Apple Tart

Dough

• 1 1/3 cup unbleached white flour
• 8 tbsp butter
• 1 egg yolk
• Pinch salt
• Ice water

Filling

• 1/2 cup sugar, plus 2 tablespoons
• 8 tbsp butter
• 1 egg
• 1 egg yolk
• 1 tbsp Grand Marnier
• 2/3 cup whole almonds ground to flour
• 2 tbsp unbleached white flour
• 4 large gala apples skinned, cored, halved and sliced very thin
• 1 tbsp lemon juice

Make pastry dough first. Mix dry ingredients together and cut in butter. Add egg yolk and enough cold water to form a smooth pie dough. Refrigerate for 30 minutes. Roll out into a 12″ circle. Place into a greased 9″ pie plate. Crimp edges to form crust and prick dough with a fork all over. Place pie plate in refrigerator. Toss apples with lemon juice and two tablespoons sugar in a large bowl. Let stand 30 minutes. Whip the butter and sugar for the filling until creamy. Add egg, yolk, and liquor and whip until smooth. Mix ground almonds with flour and add to sugar mixture. Beat until even. Spoon filling into pie shell. Working from the outside, stand apple slices around tart sticking one edge into filling. Continue until working in a circle until all apple is used up. Bake at 400 degrees for 20 minutes then turn down heat to 350 degrees and bake another 15. Sprinkle remaining sugar on top of apple slices and bake another 10-15 minutes until tops begin to caramelize. Remove from oven and let tart stand at least two hours before serving.