The preliminary results of my crust taste-off are in, and, given the trial run, this should come as no surprise: the all-butter crust did not win. But that doesn’t mean we can’t love an all-butter crust. In fact, the all-butter crust (aka sweet pastry dough aka pâte brisée) is still a delicious and perfect tart crust…
I used the little bit of all-butter dough I had left to make a couple of apple tartlets (mostly as an excuse to use the four-inch tartlet pans I bought before last Thanksgiving).
Apple (or pear) tart
I love apple and pear tarts for their simplicity.
2 medium apples (or pears), peeled and sliced thinly
1/4 cup sugar
2 tablespoons butter, soft
1/2 of the all-butter pastry recipe [freeze the other half to use later]
- Preheat oven to 375 degrees.
- Roll out the dough. Shape into a tart pan.
- Place the apple slices, overlapping and pretty.
- Sprinkle sugar over the fruit. And dot with butter.
- If you are making the free-form rustic tart, fold over the edges.
- Bake for about 30 minutes or until lightly golden brown.
If you don’t have a tart pan, you could:
- Use a few little tartlet pans instead.
- OR… roll the dough out into a rectangle or a circle and layer the sliced fruit on top, then fold over the edges so that you have a free-form rustic tart.