|Picture from the Internet - Thanks Fruitguys!|
I will not take credit for the recipe. This is almost a word for word transcription from the Free Form Fruit Tart you can find in Cooks Illustrated. If you read the material below you will notice a few changes, but not many.
Ingredients7.5 ounces unbleached all purpose flour
1 and 1/4 sticks unsalted butter cut in 3/4 inch cubes and chilled
1/2 teaspoon of salt
3 to 6 Tablespoons of ice water
Four or five Arkansas Black apples
juice of a lemon
3 Tablespoons sugar
1/8 teaspoon cinnamon
pinch grated nutmeg
MethodPreheat the oven to 400 degrees. Place the rack lower middle.
Add the salt to the flour in a medium bowl and mix well. Place the chilled butter cubes in the flour and coat them. Using the thumb, pointer and tallman of each hand, squish the butter cubes flat. Toss to make sure all butter is flour covered and squish the flat pieces into two. Toss and repeat until the butter pieces are mostly, but not completely, the size of flattened peas. Work quickly to avoid melting the butter with the heat of your hands.
|Notice the butter chunks! Time to add the ice water.|
Using the heel of your hand, start at the far end on the mound and smear the damp flour and butter away from yourself on the counter. Working toward yourself, repeat until the entire mound is flattened. Use the bench scrap to re-mound the dough and repeat once. Bring the dough together without working it and form it into a disk. Wrap the disk tightly in cling film and refrigerate 30 minutes to 1 hour. (If you double wrap the dough, you can refrigerate longer, but the dough must sit at room temperature until workable.)
|Notice that you can still see butter splotches.|
Chill the dough for 30 minutes. While the dough chills, peel, core, and slice the apples in quarter inch slices. Toss the slices in lemon juice to stop any oxidation. Sprinkle the cinnamon, nutmeg, and 2 Tablespoons of the sugar over the slices. Toss well.
Remove the sheet pan from the refrigerator and mound the slices in the middle of the dough. Pleat the dough to partially cover the fruit, working your way around the dough. Use a pastry brush and water to brush the outside of the tart and sprinkle the remaining sugar on the dough exterior.
Bake 50 to 55 minutes until the tart is golden brown.
|Sometimes they leak.|
By the way, in the summer I use peaches and blueberries for the fruit. That may be even better.