APPLE HUCKLEBERRY TART
Chef Alice Waters of Chez Panisse—Berkeley,
Adapted by StarChefs
Yield: 8 Servings
- 2 cups all purpose flour
- 6 ounces unsalted butter, cut into pieces
- 2 Tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- 7 Tablespoons water
- 6 cups baking apples, preferably Granny Smith, peeled and sliced
- 1/3 cup huckleberries
- 2 Tablespoons melted butter
- 1/3 cup sugar
Preheat oven to 375 degrees Fahrenheit.
Mix flour, salt and sugar. Add 2 ounces 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.
Meanwhile, in a large bowl toss the apples, huckleberries, melted butter
and sugar together.
Roll out the 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 the melted butter
over the edges. Bake in the oven about 35 to 40 minutes until very dark
and crispy. Slide the cooked tart on a rack to cool. Serve with ice cream.