Apple Rosemary Tart
Tarte aux Pommes et Romarin
For the pastry
1-½ cups all-purpose flour
Large pinch sea salt
12 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water
For the filling
1 tablespoon fresh rosemary leaves
6 good-sized tart apples, cored, peeled and cut in ¼-inch thick slices
2/3 cup sugar
For the egg wash
1 small egg
1 teaspoon water
- Preheat the oven to 425 degrees Fahrenheit. Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9-1/2 inch removable-bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
- Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples—they won’t completely cover the apples, which is fine.
- Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
- Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to room lukewarm, or room temperature, then serve.