GREEN VALLEY GRILL
RUSTIC APPLE TART
Yield: 10 tarts
4 ounces
dough (recipe follows)
1 cup
filling (recipe follows)
4 tablespoons topping (recipe follows)
Pre-heat oven to 400 degrees. Roll out dough into a 6 to 7 inch circle. Place filling in
the center of the dough. Fold edges over the filling. Sprinkle tart with the topping.
Repeat process for remaining tarts. Place on baking pan and bake at 400 degrees on
middle rack for 15 to 17 minutes, or until dough is golden brown. Cool tarts on a wire
rack.
DOUGH
1 pound unsalted butter (cold)
4 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon kosher salt
1/2 cup ice water
Cut butter into ½ inch cubes and then chill. Butter must be very cold before using.
Place flour, sugar and salt in food processor. Pulse several times to combine
ingredients. Add butter and toss to coat with flour. Pulse mixture in short bursts until
flour resembles small peas. With the food processor running, add the ice water and run
until dough forms a rough looking mass. Turn dough onto work space and press
together. Cover with plastic wrap and place in refrigerator to set up. Once set, divide
into 4oz portions.
FILLING
4 pounds Granny Smith apples
2 pounds Red Rome apples
3 tablespoons granulated sugar
2 tablespoons lemon juice
Peel and core apples. Cut each apple into 6 wedges. Cut each wedge into 3 equal
pieces. Toss apples with sugar and lemon juice and set aside.
TOPPING
1 cup all purpose flour
1 cup granulated sugar
½ pound unsalted butter
Combine flour and sugar in a mixing bowl. Blend butter with your fingertips until the
mixture crumbles and holds together in irregular lumps.
Disclaimer: All our recipes were originally designed for much larger batch size. This
recipe has been reduced – but not tested at this scale. Please adjust as to your taste and
portion size.
 1989-2009
These recipes are property of
Quaintance-Weaver, Inc.
Unauthorized commercial
use is forbidden.