📖 Instructions

1. Prepare the Tart Crust: In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Add 1 cup (2 sticks) cold unsalted butter, cut into small cubes, and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Don't overmix! You want those little pockets of butter for a flaky crust.
2. Add Wet Ingredients: Gradually add 6-8 tablespoons of ice water, mixing until the dough just comes together. Be careful not to add too much water; the dough should be slightly dry, not sticky. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This chilling process is CRUCIAL for preventing shrinkage during baking and developing that perfect flakiness.
3. Prepare the Apple Filling: Peel, core, and thinly slice 4-5 medium-sized apples (a mix of Granny Smith and Honeycrisp works great for a balance of tartness and sweetness). In a large bowl, combine the sliced apples with 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Mix well to ensure the apples are evenly coated. This prevents soggy filling.
4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges and crimp the edges to create a decorative border. Dock the bottom of the crust with a fork to prevent it from puffing up during baking. Maybe I should’ve taken a photo of this step!
5. Assemble the Tart: Arrange the apple slices in concentric circles within the tart crust, overlapping them slightly. Start from the outside edge and work your way towards the center. Make it look pretty!
6. Bake the Tart: Preheat your oven to 375°F (190°C). Brush the apple slices with melted butter and sprinkle the top with a little extra sugar. Bake for 45-50 minutes, or until the crust is golden brown and the apples are tender. If the crust starts to brown too quickly, tent it loosely with foil.
7. Cool and Serve: Let the tart cool completely in the pan before removing it and slicing. Dust with powdered sugar, if desired. Serve warm or at room temperature, with a dollop of vanilla ice cream or a spoonful of whipped cream. Oh so lovely! Trust me this is a must try