Rustic Apple Tart

It's time for Sukkot – the holiday that best symbolizes the fall, the harvest, and the start of the rainy season!

This simple apple tart is both beautiful and tasty, and a great way to use some of fall's quintessential produce: the apple.

The apples are really the star of this dish, only sprinkled with a touch of sugar and cinnamon and some tiny dabs of butter (or margarine). This is one dish you'll be happy to serve to all the guests around your Sukkot table. That is – if you manage to save any for them.

Chag Sameach!

Rustic Apple Tart:

1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) cold or frozen butter or margarine
1 egg yolk
3 to 4 tablespoons ice water

2 to 3 apples
2 tablespoons butter or margarine
2 to 3 tablespoons turbinado sugar
cinnamon

Put the flour, salt and sugar in the bowl of a food processor and pulse to combine. Dice the butter into cubes and scatter over the flour. Process about 10 seconds, until the mixture is fairly uniform and resembled wet sand. Add in the egg yolk and pulse several times. Add in 3 tablespoons water, and pulse until the mixture comes together into a ball. Add another tablespoon water if necessary. Gather the dough together into a ball and wrap in plastic wrap. Freeze for 10 minutes.
Roll the dough out into a 12-inch circle, and press into the bottom of a 10-inch tart pan. Cut away any excess. Freeze the shell for 30 minutes.
Prick the surface of the dough with a fork several times, then fit with a piece of foil and fill with weights or dry beans. Bake on 425 F for 10 minutes. Remove the foil and bake an additional 10 minutes. Remove the crust from oven and turn down to 375 F.

Peel, core and slice the apples into 1/4-inch slices. Arrange the slices in the tart shell. Dice the butter into pieces and sprinkle on top of the apples, then sprinkle the sugar on top, and top with a dusting of cinnamon.
Bake on 375 F for about 40 minutes. If you want extra browning – pop under the broiler for 1 to 2 minutes – no more!