3 large baking apples, cored, peeled if
desired, and sliced into 3/4-inch wedges
3/4 cup all purpose flour
3/4 cup whole wheat flour
Pinch of salt
1 1/2 sticks cold unsalted butter, plus
2 tablespoons melted butter
1/3 cup ice water
3 tablespoons granulated sugar
2 tablespoons sanding sugar
1/4 cup apple preserves, melted
and strained if desired
Preheat oven to 400˚F.
In a food processor, pulse the flour with
the salt. Add the butter and pulse 10
times or until the butter is the size of peas.
Sprinkle the ice water over mixture and
process until just moistened and dough
begins to form into a ball. Transfer to a
lightly floured work surface and knead
to ensure moisture is evenly distributed.
Divide the dough into four equal portions
and form into flattened disks. Roll each
portion of dough into a rough circle (need
not be perfect). Transfer dough to a
parchment-lined baking sheet.
In a large bowl, mix apples and sugar by
hand. Arrange apples in an overlapping
spiral pattern in the center of each round
of dough, leaving at least one inch of dough
around the outside. Fold dough toward
center of tart to create a rustic edge (dough
will not cover tart completely). Chill for
ten minutes; brush apples and dough with
melted butter. Sprinkle with sanding sugar.
Bake for about 45 minutes or until apples
are soft and bubbling and dough is golden
brown. Cover with foil if dough begins
to brown too quickly while cooking.
Remove from oven and spoon preserves
over apples.
