I know some people aren’t big fans of raisins, but all week I was craving an apple dessert that was warm and  old fashioned— something I would imagine on a dessert table in a Charles Dickens Christmas novel.
This pie produced the exact flavor I was looking for.
If you don’t like raisins, simply leave them out or swap in dried cranberries.  Also, I tried adding cream cheese to the pie crust.  It was good, but don’t make a special trip to the store if you don’t have any.  Just replace it with butter.

rustic apple tart

for the crust:

1 3/4 cups unbleached all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
5 tablespoons very cold butter
4 tablespoons very cold cream cheese
2-4 tablespoons very cold ice water

1.  Whisk together flour, sugar, and salt.  Cut in butter and cream cheese with a pastry cutter (or in a food processor) until the mixture resembles coarse meal.
2.  Add in 2 tablespoons of water and mix in gently. Add in additional water, one tablespoon at a time, until the mixture begins to come together.  If you take a handful, and squeeze it, it should leave a sharp impression of your hand.
3.  Form the dough into a large disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

for the filling:

5 medium size Granny Smith apples, peeled, and cut in 3/4 inch chunks
1/8 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon fresh orange zest
1/3 cup sugar
1 tablespoon lemon juice
1/2 cup raisins
juice of one orange
1 cup heavy cream, plus a bit more for the top of the crust
1 vanilla bean
2 eggs
1/4 cup sugar

1.  Preheat oven to 350 degrees (180 degrees celsius).  Roll out pie crust and press into a 9 inch spring form pan.  Some of the crust will hang over the sides.  Refrigerate until filling is ready.
2.  In a large bowl, combine apple chunks, spices, orange zest, 1/3 cup sugar, and lemon juice.  Set aside.

3.  Place raisins and juice in a pan, and warm up over low heat.  Let the raisins plump in the warm juice until most of the liquid evaporates.  Add in the cream.  Cut the vanilla bean and scrape out the seeds.  Place in the cream mixture along with the pod.
4.  In a separate bowl, whisk together 1/4 cup sugar and the eggs.  Add a 1/4 cup of the hot cream to egg mixture and whisk together to temper.  Add eggs and cream back into the cream and raisins on the stove and mix to combine.  Set aside to cool.
5.  Remove pie crust from the refrigerator.  Place a few dock marks in the bottom with a fork.

6.  Combine apple mixture with the cream and raisin mixture, and pour into pie crust.  Fold excess crust up over the filling and brush with cream.  Bake for 90 minutes, or until the custard is set and the apples are tender.  Let cool for at least 45 minutes.  Remove from ring and slide onto a board or serving dish.  Serve warm or at room temperature.

8 Responses to “rustic apple tart”

1. Theresa (Call) Chenn says:

   26 November 2008 at 9:08 pm

   Oooh, this looks delicious! I have never thought to make a tart in a springform pan. I am always making them on a baking sheet. I think this makes the tart a little more formal looking. I am going to try this!
2. Krista says:

   27 November 2008 at 6:31 am

   this looks really good and i think my family will love it… but what size springform do you use?
3. Connie (the write one) says:

   27 November 2008 at 10:53 am

   Looks great. You forgot the nutmeg I like the orange with the apples. Makes a nice combo.
4. Jaime says:

   27 November 2008 at 12:12 pm

   Oops! It’s a 9 inch pan!
5. Krista says:

   29 November 2008 at 6:29 am

   thanks for the pan size info i’m looking forward to making this today!
6. Brooke says:

   29 November 2008 at 10:57 am

   Jaime!! I am DYING over this GORGEOUS recipe. You never, never, never cease to AMAZE!!

   How was your thanksgiving? I hope wonderful. Ours would have been all the better had we celebrated with friends (ahem.) But, as it turns out, Becca was down and out with the stomach flu all day, then John and I got it with a vengense yesterday. So….probably a good thing that we kept to our own houses. Regardless, you MUST tell your menu. And know I love ya!
7. Betty says:

   23 April 2009 at 10:56 pm

   Oh Yum Yum!
   Ladies, this will be a tasty treat & one for the eyes to behold!!
   I will serve when folks come over…& sure to be an impressive serendipity!!!!!
8. Bonni says:

   23 April 2009 at 11:13 pm

   Girls, what would add to the rustic Charles Dickens look is to put a nice-looking apple peel curl in the middle of this lovely tart for garnish!!! Fabulous concoction, Honey!

   Bonni Parsickle

   ps-I’ve got a little cutie too, & she luuuuuuuvs to help me cook!