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Recipe: Apple and Thyme Tart

from On Rue Tatin
Living and Cooking in a French Town

by Susan Herrmann Loomis


1 1/2 cups unbleached, all-purpose flour
Large pinch of sea salt
7 tablespoons unsalted butter, chilled and cut in small pieces
5-6 tablespoons chilled water
1 small egg


6 large tart apples, cored, peeled, and cut in 1/4 inch thick slices
1/2 cup vanilla sugar
1 tablespoon fresh thyme leaves

1. To make the pastry, place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until combined and crumbly. Turn the dough out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.

2. Whisk together the egg and 1 teaspoon of water to make an egg wash.

3. Preheat the oven to 424 degrees.

4. Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch removable-bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin and don't trim the edges.

5. Place half the apple slices in the pastry, sprinkle with half the sugar and all the thyme. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples - they won't completely cover the apples, which is fine.

6. Brush the pastry with the egg wash. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 50 minutes.

7. Remove from the oven and place the tart tin on an upturned bowl to remove the sides of the pan. Let the tart cool to lukewarm or room temperature, then serve.

6-8 servings

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