The apple filling for this tart is from Sam Sifton’s apple pie recipe in a February 2012 issue of the NY Times magazine. You can make the filling earlier in the day and refrigerate, after it cools, until you’re ready to make the tart. We topped our tart with Caramel Sea Salt gelato from The Gelato Fiasco, Inc., in Maine.
- 2 TBS unsalted butter
- 5 medium apples, peeled, cored, and thickly sliced
- 1/4 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 2/3 cup sugar plus 1 TBS
- 2 TBS all-purpose flour
- 2 tsp cornstarch
- 1 TBS cider vinegar
- pie dough for a single crust pie (I used the whole wheat version of the Fool-Proof Pie Dough)
- 2/3 cup walnuts, finely ground (use a food processor, just avoid over-processing and making walnut butter)
- 1 TBS milk
- ice cream or freshly whipped cream
Melt butter in a large skillet over medium-high heat.
Add apples and stir to coat with butter.
Whisk together allspice, cinnamon, salt and 2/3 cup sugar;
add to the apples and cook, stirring occasionally, for 5 minutes.
Sprinkle flour and cornstarch over apples and cook, stirring occasionally, another 3 – 5 minutes, until the apples are tender but not mushy.
Remove pan from heat and stir in vinegar. Let cool completely.
Preheat oven to 400 degrees and prepare a rimmed baking sheet with parchment paper.
On a lightly floured surface, roll out pie dough into a rough 14” circle (I seem completely unable to roll out pie dough into a perfect circle). Transfer dough to the baking pan.
Sprinkle the ground walnuts on top of the pie dough, leaving about a 2” border.
Pour apple filling over the walnuts.
Fold the border up in an overlapping pattern over the filling. Brush top of dough with milk and sprinkle with remaining TBS of sugar.
Bake for 30 minutes, or until filling is bubbling and crust is golden brown. Serve with a scoop of your favorite ice cream or freshly whipped cream.