Rustic Apple Tart

Here are four good reasons why you should bake this apple tart: 

1. It's a recipe from the charming new kitchen memoir, My Berlin Kitchen, written by a favorite food blogger and loose acquaintance.
2. There is something perfectly fall-like about a bubbling, baked apple dessert.  
3. It's free form, making it a pleasant, less fussy alternative to the traditional pie.  
4. If your fridge looks anything like ours, below, it uses up a bunch of apples. And this photo was taken AFTER I baked!

So get peeling! I promise your just sweet enough tooth will thank you.

Rustic Apple Tart
Courtesy of The Wednesday Chef

Ingredients
Dough

• 1 cup all purpose flour, plus more for dusting
• 1/2 teaspoon of sugar
• 1/8 teaspoon of salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into 1 inch cubes  
• 3 to 5 tablespoons of cold water

Filling

• 2 pounds of apples, peeled, cored and sliced (do not through out scraps) 
• 2 tablespoons unsalted butter, melted
• 3 to 5 tablespoons sugar, depending on your sweet tooth

Glaze

• Apple scraps
• 1/2 cup sugar

Tools

• Rolling pin
• Baking sheet
• Parchment paper
• Plastic wrap
• Pastry brush OR paper towel

Directions

• Put the flour, sugar, salt and butter cubes for the dough in a food processor bowl.  Pulse a few times, until the butter is broken up into lima bean size pieces
• Drizzle in the cold water one tablespoon at a time, processing or mixing as you go until the dough just holds.  You may need more or less water depending on your climate
• Transfer the dough to a lightly floured work surface, and quickly gather into a 4-inch-wide disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 3 days
• Heat oven to 400 degrees and prepare a floured work surface again.  Remove the dough from the fridge, and roll it out (turning over if you like) until its about 14 inches round.  Since it will be a rustic tart, an ovalish shape is fine
• Place the dough on a parchment-lined baking sheet. Crowd as many apples as you can in concentric circles over the dough, leaving a 2 inch border. Fold the dough over the edges of the apples, leaving an open middle
• With a pastry brush or folded up paper towel, brush the butter over the apples and exposed upper crust. Top with a little sugar
• Slide into the oven on the center rack, and bake for 45 minutes, rotating halfway through
• Meanwhile, start the glaze by dumping the apple cores, peels, sugar and any leftover apple chunks in a sauce pan. Add water until the apple bits are just covered. Bring to a boil and cook for up to 30 minutes.  Strain the liquid, discarding the trimmings.  Return the liquid to the pan, and reduce until syrupy.  About 10-15 minutes
• When the tart is finished, pull off the parchment paper and let cool on a rack for 15 minutes. Brush the glaze over the apples and enjoy warm or at room temperature