RECIPE

Rye Apple Swirl Tart

Name: Rye Apple Swirl Tart
Cook time: 2 h
Yield: 10

Recipe Created For

Paella Pan

Main Course

Fruit

Cook Time

Over 2 hour

Serving Size

Cook Mode

INGREDIENTS

For the pastry

2 3/4 cup all purpose flour
1 cup rye flour (or whole wheat flour)
3 tbsp granulated sugar
1/2 tsp salt
1 1/2 cup cold butter, cut into 2-inch chunks
3 tbsp fresh lemon juice
4-5 tbsp ice water

For the streusel bottom

1 cup all purpose flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 teaspoon salt
10 tbsp cold unsalted butter

For the Apples

8 or 9 gala, pink lady, or honey crisp apples
2 tbsp oats, poppy seeds, or turned sugar (or a mixture)
1 egg, beaten
1/3 cup apricot jam or apple jelly

EQUIPMENT

If you have dreams of a giant apple galette, the Le Creuset Paella Pan is a perfect way to bake it. This showstopper is great for a party. The pastry is made from a combination of all purpose and rye flour, the apples sit on a beautiful streusel layer and then painted with sweet apple jelly. Don’t be intimidated, it definitely look a lot more complicated than it is!

INGREDIENTS

For the pastry

2 3/4 cup all purpose flour
1 cup rye flour (or whole wheat flour)
3 tbsp granulated sugar
1/2 tsp salt
1 1/2 cup cold butter, cut into 2-inch chunks
3 tbsp fresh lemon juice
4-5 tbsp ice water

For the streusel bottom

1 cup all purpose flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 teaspoon salt
10 tbsp cold unsalted butter

For the Apples

8 or 9 gala, pink lady, or honey crisp apples
2 tbsp oats, poppy seeds, or turned sugar (or a mixture)
1 egg, beaten
1/3 cup apricot jam or apple jelly

EQUIPMENT

INSTRUCTIONS

In the bowl of a food processor, pulse flours, sugar and salt. Add in butter and pulse until mixture is mealy, with pea size morsels of butter.

With the motor running, add in lemon juice then stream in water. Continue to run until the dough collects in a ball in the food processor.

Collect the dough into a disc then wrap it in plastic. Let rest in refrigerator minimum 1 hour or up to 3 days.

To make the streusel, mix the flour, oats, sugar and salt in the bowl of the food processor (no need to wash it from the pastry).

Add in the butter then pulse, 4 or 5 times until the mixture is crumbly. Transfer to a container and store in the fridge (up to 3 days) until ready to use.

Cut the apples off the core. Using a mandolin, slice the apple pieces into 1/16-inch thick half-moons. Collect the slices into stacks and set

Roll the pastry on a lightly floured surface into a circle, 16 inches (40 cm) in diameter and about 1/4-inch thick. Transfer to the Le Creuset Paella Pan, adjust to centre. Trim pastry so there is a 2 inch overhang around the pan. Discard the trimmings or reserve for decoration.

Preheat the oven to 375ºF.

Spread the streusel over the base of the pastry.

Fan the stacked apple slices and place on the streusel skin side up. Using the streusel to help keep the slices in place, swirl the fanned apples to create a beautiful pattern. Repeat until the surface of the galette is covered.

Fold the pastry edges over the galette. Roll out the reserved trimmings, cut out desired shapes to decorate the pastry. Egg wash the pastry, then sprinkle with oats, poppy seeds, and/or turbinado

Bake until apples are tender and pastry is golden brown, about 40 minutes.

Remove from oven. Microwave jam or jelly to soften, about 15 seconds. Brush over the apples. Let cool for about 20 minutes before enjoying.

Recipe created by @MichelleRabin