We all know the old saying, “An apple a day keeps the doctor away.”  Which is all the more reason to make (and eat) an apple tart.  In France, you can find apple tarts in just about any bakery.  Each baker has his or her own version of an apple tart, but usually stays within the usual boundaries.  You’ll find the tarte tatin (an upside down apple tart), the tarte fine aux pommes (a delicate pastry decorated with apple slices), and the galette aux pommes, which would be the closest relative to this apple tart.

The basis for this recipe is the good ol’ American apple pie, but due to cultural influences it took on a flavor and shape of its own.  I added buckwheat flour, called blé noir or sarrasin in French, to the crust to give it a nutty flavor and also to make it more nutritious.  Contrary to what many people may think, buckwheat is actually not a grain like wheat, but a seed related to rhubarb, making it a good source of protein.  I then used a combination of granny smith and braeburn apples to fill the pastry and cooked it until the crust was a nice brown and bubbles were starting for form around the cracks. 

Rustic Apple Tart with Blé Noir

For the crust:
1/4 cup buckwheat flour
1 cup whole wheat pastry flour
1/2 teaspoon sea salt
1 tablespoon raw cane sugar
1/2 cup (113 grams) unsalted butter, chilled and cut into squares
3 to 5 tablespoons cold water

For the filling:
5 large apples apples, cored, peeled, and sliced
1/4 cup raw cane sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablespoons butter, cut into squares
1 tablespoon all-purpose flour or cornstarch

For the crust:

Mix the flours, salt, and sugar in a large mixing bowl or food processor.  If using a food processor add the butter and pulse until the pieces of butter are the size of peas.  Otherwise cut the butter into the flour mixture with the help of a fork (I just use my hands), until you have a course meal.  Add the cold water, one tablespoon at a time, until the dough starts to come together.  Be careful not to over mix the dough. Form a ball with the dough, cover with plastic and refrigerate while you’re preparing the filling.  Alternatively, the dough could be prepared in advance and kept in the refrigerator for a few days.

For the filling:

Mix the apple slices, sugar, lemon juice, cinnamon, salt, and flour (or cornstarch) together in a large bowl.  Set aside.

Putting it together:

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

On a floured surface, roll out the dough into a large circle until it is about 1/8 inch thick.  Wrap the dough around the rolling pin and transfer to a baking sheet.  Dump the apples right in the middle of the dough and spread them out a little.  Place the butter directly on top of the apples and fold over the edges of the pastry.  Seal the edges by pinching the dough together, but do not cover all of the apples as you want to leave a circle of apples uncovered in the center.

Sprinkle the tart with sugar.  Finally, bake in the pre-heated oven for about 40 to 50 minutes. Remove from the oven and let cool for at least an hour before serving.

15 Dec This entry was published on 12/15/2011 at 1:53 pm. It’s filed under Gastronomy, Recipes and tagged Apple tart, Dessert, Galette aux pommes, Recipe, Vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.