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Samantha Seneviratne's Rustic Apple Tart

Rustic Apple Tart

bySamantha Seneviratne
Total 1 hour and 45 minutes
Active 40 mins
Makes 6 to 8 servings
  • 1 recipe Laminated Butter Pie Pastry, recipe follows
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 lemon, zested and juiced
  • Pinch ground allspice
  • Pinch kosher salt
  • 4 apples (about 2 1/2 pounds), cored and sliced
  • 1 large egg, lightly beaten
  • Turbinado sugar, for sprinkling (optional)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 recipe Honey Pecans, recipe follows, roughly chopped
    Laminated Butter Pie Pastry
    • 1 1/4 cups (170 grams) all-purpose flour
    • 2 teaspoons granulated sugar
    • 1/2 teaspoon kosher salt
    • 8 tablespoons (113 grams) cold salted butter, cut into pieces
    • 1/4 cup to 1/3 cup ice water
      Honey Pecans
      • 1/2 cup (4 ounces) pecan halves
      • 2 tablespoons sugar
      • 2 tablespoons honey
      • Pinch kosher salt or flaky salt
        1. Preheat the oven to 400°F.
        2. Roll the pie dough into a 12-inch circle on a piece of floured parchment. Slide the parchment and dough onto a baking sheet and refrigerate while making the filling.
        3. In a large bowl, whisk the granulated sugar, cornstarch, lemon zest and juice, allspice, and salt together. Add the apples and toss them until they are coated with the sugar mixture. Pour the apples into the center of the dough circle. Arrange the apples so that they are in an even layer, leaving about a 1 1/2-inch border around the edge. Fold the dough over the filling, folding and crimping when necessary. Transfer the pie to the fridge and chill for 10 minutes.
        4. Brush the dough with the beaten egg and sprinkle with turbinado sugar, if desired. In a small bowl, mix the melted butter and honey. Spoon the mixture onto the apples. Place the tart in the oven. Lower the heat to 375°F and bake for 45 to 50 minutes, until the dough is deep golden brown and the apples are tender.
        5. Sprinkle the tart with the honey pecans. Serve warm or room temperature.
        1. Laminated Butter Pie Pastry
          1. In a large bowl, mix together the flour, sugar, and salt. Add the butter and toss to combine. Smoosh each of the butter pieces flat between your fingers.
          2. Make a well in the center and add 1/4 cup water. Toss to combine with a fork. If everything is evenly moistened and you can press the crumbs together, then you don’t need any more water. Add a little bit at a time if you need more. Form the dough into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes.
          3. Roll the dough out into a large rectangle about 1/2 inch thick with the short side parallel to the edge of the work surface. Fold the top third down and the bottom third up over the top third. Wrap well and chill. Repeat this process two more times. Chill for at least 1 hour before using.
        1. Honey Pecans
          1. Line a baking sheet with parchment.
          2. In a medium skillet, cook the pecans over medium heat, stirring and flipping occasionally, until the nuts are very aromatic and starting to brown in spots, about 2 minutes. Add the sugar and honey and stir until the pecans are coated. Cook until the sugar has dissolved and the honey mixture is very thick, another 2 minutes.
          3. Spread the pecans on the prepared baking sheet, sprinkle with salt, and let them cool completely.