with Whole Wheat Crust
HANDS-ON TIME
40 MIN
TOTAL TIME
2 HRs 25 MIN plus cooling
Serves 8
I learned to make apple tarts at The French Culinary Institute, topping apple compote with gorgeous concentric circles of the most delicate apple slices. When I look back and remember how pretty those tarts were, I also remember how long they took. I no longer have a day to devote to tart-making—more like an hour. So I go for free-form versions with piles of apple and a shortcut compote of apple sauce spiked with grated fresh ginger.
In a large bowl, whisk together both flours, 2 tablespoons of the sugar, and ¾ teaspoon salt. Using a box grater, carefully grate the frozen butter over the flour. Using your fingers, toss the butter in the flour until evenly distributed (if the butter softens too quickly, just pop the entire bowl in the freezer for a few minutes). Stir in the cold water until the dough just starts to come together, then turn the dough out onto a work surface and knead a few times until just smooth with streaks of visible butter. Wrap the dough in plastic and refrigerate until chilled, about 45 minutes.
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk the applesauce with the ginger. In a large bowl, toss the apple slices, lemon juice, a pinch of salt, and the remaining ¼ cup sugar.
On a lightly floured work surface, roll out the dough to a 14-inch round and slide it onto the prepared baking sheet. Spread the applesauce over the dough, leaving a 1-inch border. Scatter the apple slices evenly on top of the applesauce. Fold the edge of the dough up and over the apples to create a 1-inch border. Brush the border with the egg wash and sprinkle with sugar.
Bake the tart for about 1 hour, until the crust is nicely browned and the apples are tender. Transfer the pan to a wire rack and let the tart cool. Serve warm or at room temperature.
DO IT AHEAD The apple tart can be covered with aluminum foil and stored at room temperature for up to 2 days.