Apple tart

This is my recipe for a tart pastry made with bold, firm apples and rich, savory, golden-brown crust.

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Equipment

Large mixing bowl.
Medium mixing bowl.
Paring knife.
Peeler.
Whisk.
Mixing spoon.
Nine-inch pie dish.
Rolling pin.
Either strips of aluminum foil, 1" wide, sufficient to cover the edge of the crust, or a crust shield.
Cooling rack.

Ingredients

Dry filling

58 g (1/4 cup) sugar.
18 g (2 tbsp.) flour.
1/2 tsp. salt.

Apples

5 large Granny Smith apples.[1]

Crust

88 g (6 tbsp.) cold water.
123 g (10 tbsp.) olive oil.
1.25 tsp. salt.
346 g (2 cups, 7.5 tbsp.) flour.
Wax paper.

Procedure

1. Preheat the oven to 425 °F.

2. In the larger mixing bowl, mix the dry filling ingredients.

3. Peel, core, and slice the apples, adding them to the bowl. Stir the filling together.

4. In the smaller mixing bowl, beat the water, oil, and salt until they are milky. Add the flour and stir it until it is mixed and no more. Divide the dough into two equal portions.

5. Roll out one portion of the dough between two sheets of wax paper until it's at least an inch larger than the pie dish. Remove the paper from the top, replace it, turn over the crust and paper, and remove and replace the other sheet. Remove the top sheet, fold the crust into quarters, and gently transfer it to the pie dish.

6. Add the pie filling, then repeat as above with the other portion of dough to make the top crust, adding it on top of the pie. Crimp the edges of the bottom and top crusts together, folding the crimped edge down.

7. Inscribe an appropriate pattern onto the top crust with the knife.

8. Cover the edges of the crust with foil or a crust shield.

9. Bake the pie at 425 °F for 25 minutes until it's a light golden. (I like the apples to be crispy.)

10. Transfer the pie (in its dish) to a rack and allow it to cool.

Notes

1. In one typical case, my apples weighed 1420 grams whole and 1050 grams peeled and cored.