Liat's Apple Tart

Liat loves apple tart where the apples are soft and juicy but the tart shell is thin and crispy. She had one once in Malaysia and liked it. It took some doing but we have finally successfully replicated her favorite apple tart.

Crust:

  • 2 cups flour
  • ½ tsp. salt
  • 1 tbsp. sugar
  • 1 ½ sticks (12 tbsp.) cold butter
  • ½ cup ice water

Filling:

  • 6 large Granny Smith apples
  • ¾ cups sugar

Preheat oven to 400F. Use a removable bottom tart shell 10" round.

Place all crust ingredients but water in food processor. Pulse until well combined and butter is in small pea-size bits. With motor running pour ice water in and pulse just until dough start coming together. Form the dough into a ball and wrap in plastic wrap. Chill at least an hour.

Place bits of the crust into the tart and use fingers to spread around bottom and sides until and even and thin layer is formed. Bake for 10 minutes.

While baking peel, core and thinly slice the apples. Put them in the half-baked shell, packing them tightly in. Sprinkle the sugar on top. Bake for 45 minutes or until apples are slightly browned.

This is divine with whipped cream, but is also perfect as is. You can reheat individual pieces in the oven. They are delicious.