I put this tart together after surveying the kitchen and pantry for the most plentiful ingredients on hand.
Two of those plentiful ingredients were apples and flour.
So apple tart it was.
I love pastries and baked goods that have been braided, twisted, or sculpted into beautiful forms. Pie crusts with delicate cut-outs and perfect, pinched edges.
These techniques are at times a challenge for me due mostly to a lack of sufficient patience. With this tart I wanted to try to fashion it into a coil, spiraled to the center.
I rolled out the dough into a long strip, rolled the long edges towards the center and then filled the center with a delicious blend of chopped apples, sugar, brown sugar and cinnamon.
I had to use a pizza peel to aid in getting the long, loaded strip of dough into the pie dish, but in the end it came out well!
I gave the tart a long bake to make the crust really crisp and flaky.
Decorating sugar (from King Arthur Flour) on the crust gave it a lovely sparkle, as did melted apple jelly on the filling after baking.
This lovely tart was enjoyed first as dessert, and the next morning as breakfast.
Spiral Apple Tart
- 4 medium-sized apples, peeled and coarsely chopped
- 1/3 cup granulated sugar
- 2 teaspoons dark brown sugar
- 2 teaspoons ground cinnamon
- Pastry dough, chilled
- 1 egg white
- 1 tablespoon sparkling white decorating sugar
- 2 tablespoons apple jelly
- In a medium bowl combine the chopped apples, sugar, brown sugar, and cinnamon. Set aside. Spray a 10″ glass pie dish with nonstick spray.
- Divide the pastry dough in half, return one of the portions to the refrigerator.
- On a lightly floured surface roll out the other portion of dough to a long rectangle, roughly 28″ long and 5″ wide. Roll the long edges towards the center, leaving a 1-1/2″ channel in the middle. Fill the channel with about half of the chopped apple mixture, distributing it evenly down the length of the dough.
- Start at one end of the dough strip and keeping it flat on the table, coil it in on itself so that the edges are tight to each other. Once coiled, use a large spatula or pizza peel to pick up the coil and place it in the center of the pie dish.
- Repeat the rolling and filling process with the other portion of dough and the rest of the apple mixture.
- Use the large spatula or pizza peel to ease one end of the filled dough strip into the pie dish. Wrap the strip around the coiled dough to complete the spiral in the dish. Pinch the dough seams together where the two sections meet and at the outside of the tart, and distribute the apples evenly. Loosely cover the tart with plastic wrap and refrigerate until the oven is ready.
- Preheat the oven to 375 degrees F.
- In a small dish, beat the egg white with two tablespoons of water. Use a pastry brush to brush the egg white mixture on the dough edges. Sprinkle the decorating sugar onto the dough. Bake the tart for 35-40 minutes until the crust is lightly browned overall. Remove and place the dish on a cooling rack.
- Microwave the apple jelly in a small dish for 15-20 seconds to melt. Use a clean pastry brush to spread the melted apple jelly over the fruit filling. Allow the tart to cool completely before slicing.
Makes 8-10 servings.