Apple Free-Form Tart
This buttery free-form tart is also called a galette. It is a flat, rustic tart that resembles a pizza, but the crust is a flaky, crunchy tart dough. It is baked flat on a round pizza pan instead of in a tart pan with sides. Baking it on a pizza stone in the oven will help achieve a crisper crust. You can find ground almonds in bulk bins and in natural food stores, or you can grind your own in the food processor.
Hands-on: 20 minutesTotal: 1 hour 5 minutes
- ½ package (14.1 oz.) Pillsbury Refrigerated Pie Crusts
- 2 Tbsp. all-purpose flour
- ¼ cup ground almonds
- ¾ cup sugar
- 3 cups apples, peeled, cored, and thinly sliced
- 3 Tbsp. butter, melted
- Preheat oven to 400°F.
- Place the dough circle on a round pizza pan. Parchment paper underneath the crust is helpful but not necessary.
- Sprinkle the flour, ground almonds, and ¼ cup of the sugar in the middle of the dough circle, radiating out to where the pizza pan ends. Scatter the apple slices over the flour mixture. Fold the edge of the dough partway back over the apples to form a 2-inch crust border all around the tart that covers some of the apples.
- Brush the crust border with butter, and then drizzle the rest of the butter over the apples. Set the brush aside without washing butter off. Sprinkle the remaining sugar over the apples and on the crust border.
- Bake for 45 minutes, until the pastry is crisp and the apples are tender and browned a bit. Using the brush that still has a bit of butter left on it, dab the apples with butter after the tart is removed from the oven.