Apple
Huckleberry Tart
Yield:
serves
eight
For
the tart dough:
- 2
cups of flour
- 6oz.
unsalted butter-cut into pieces
- +
2 tablespoons melted butter
- 1/4
teaspoon salt
- 1
teaspoon sugar
- 7
tablespoons water
For
the filling:
- 6
cups peeled and sliced, firm tart baking apples, like Granny Smith
variety
- 1/3
cup huckleberries
- 2
tablespoons melted butter
- 1/3
cup sugar
Preheat
oven to 375 degrees. Mix flour, salt and sugar. Add 2 oz. butter
and carefully work together to form a rough dough ball. Add the
remaining butter and mix well, about 5 minutes, leaving some of
the butter looking under mixed and "chunky" looking. Add the water
until the dough just comes together, about 2-3 minutes. Wrap in
plastic and let rest about 15 minutes. Toss the apples, huckleberries
and sugar together. Roll out dough very thin, about 1/8 inch thick.
Place dough on 9 inch tart pan; edges of dough will overlap the
sides, about 1 1/2 inch. Place apples on dough. fold dough over
fruit. Brush melted butter over edges. Bake in oven about 35-40
minutes until very dark and crispy. Slide the cooked tart on a rack
to cool. Serve with ice cream.
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