Apple Tart with Orange Zest & Cinnamon

Apple Pie. It’s a classic. Everyone has their favorite version. Mine is an apple tart flavored with orange zest and cinnamon. Need I say more?



(**In this case, I made a whole wheat pastry crust, but you could use a regular pastry crust. You can make it even easier by using store packaged puff pastry instead of making a crust. Just place it in the tart tin, prick it with a fork, and assemble in exactly the same way)



Easy Apple Tart with Whole Wheat Crust
Makes 1 tart

For Whole Wheat Pastry Crust
1 1/4 cups Whole Wheat Flour
1/8 tsp Salt
1/2 cup Butter, cut into cubes
3 tbsp Ice Water

The Filling
Zest of Half an Orange
Juice of Half an Orange
4 Large Apples, Cored and Thinly sliced (Peeled if you wish)
1/2 tsp Cinnamon
1 tbsp to 1/4 cup White Sugar (depending on the sweetness of your apples. For apples like Gala, Golden Delicious, Fiji, use around 1-2 tbsp. For tart apples like Granny Smith, use closer to 1/4 cup of Sugar)

In a food processor, mix together flour and salt. Add butter and pulse until the mixture resembles a course meal. Slowly add the ice water, pulsing just until the dough starts to stick together in a ball. Remove the dough from the processor, form into a ball, wrap in plastic wrap and refridgerate for at least 30 minutes before rolling out.

Preheat oven to 180 degrees Celsius (350 degrees Farenheit)..

In a large bowl, add zest, juice, apples, and cinnamon. Toss to coat apples.

Roll out pastry dough and place into tart pan (try to roll the dough so that it is a little larger than the tart pan, then trim off the excess. Do not stretch the dough into the pan, otherwise, it will shrink when it is baked).

Fill the tart shell with the apples (I like to do it in 2 layers).

Bake for 25 minutes until pastry crust is golden and apples have softened.
Serve with Vanilla Ice Cream or Whipped Cream.