I often find the most pleasure in the simplest foods. That's why I like this rustic apple tart. It has tremendous flavor and yet is simple to prepare. The secret to this easy-to-make apple tart is in using the highest quality ingredients.

Fortunately, these are easy to get nowadays. Since supermarket apples and spices seem to lack the quality and flavor we remember from our childhood, I've linked the important ingredients for you. The tart takes about 30 minutes to make and a hour to bake.

Filling:
1-3/4 lbs. (4 or 5 medium) apples
(try heirloom varieties)
2 tblsp. honey or warmed apricot jam
3 tblsp. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice or nutmeg
1 tblsp. flour
1 tblsp. cold butter, shaved with carrot peeler

Tart Crust:
1 c. (5 oz.) all-purpose or pastry flour
(King Arthur recommended)
2/3 stick (2-1/2 oz.) frozen French
or French-style butter
(Plugra recommended)
2-1/2 tblsps iced brandy or Calvados
1 tblsp sugar

I
In a food processor, pulse flour, sugar and butter until it resembles coarse cornmeal. Add liquor slowly through spout just until mixture barely comes together in a ball. You may need to add a tiny bit more or less liquid depending on the humidity of the flour. Flatten dough into a disc, wrap in plastic, and refrigerate for at least 30 mins.

Peel apples, halve vertically, and core. Turn apples on their flat sides, and slice crosswise 1/4" thick. Not lengthwise but across, to create pretty slices that resemble flower petals. Chop broken, ugly, and small end slices coarsely. About 1/2 of the slices should end up chopped.

Roll out dough into a 14" x 16" rectangle. Place on cookie sheet. Sprinkle with 1 tblsp. flour to absorb excess apple juices. Spread chopped apples evenly to 1" of the crust's edge. Arrange apple slices into a large flower shape, starting at the center and working out around in a circle. Fold crust over so the 1" margin laps the apples. Don't be too perfect about it. Dot tart with shaved butter, and drizzle with the honey or jam. Mix the sugar, cinnamon, and allspice together and sprinkle evenly over tart.

Bake tart in pre-heated 400 degree oven for 55 to 60 mins. until apples are tender. Crust should be crisp and a homey dark brown. Let cool for 1 hr. Serves 8. Keeps nicely; often even better the next day.