Rustic Apple Tart

JACQUES PÉPIN and GRACE PARISI September 2003

This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops it with apples, but you can use almost any firm fruit in season, such as pears, peaches, apricots, plums or rhubarb. If using especially juicy fruit, add 1 tablespoon of ground nuts to the 1 tablespoon of flour and 2 tablespoons of sugar that are sprinkled over the pastry before the fruit is added. Beautiful Desserts This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops it with apples, but you can use almost any firm fruit in season, such as pears, peaches, apricots, plums or rhubarb. If using especially juicy fruit, add 1 tablespoon of ground nuts to the 1 tablespoon of flour and 2 tablespoons of sugar that are sprinkled over the pastry before the fruit is added. Beautiful Desserts

1 ½ cups plus 1 tablespoon all-purpose flour

Pinch of salt

1 ½ sticks (6 ounces) cold unsalted butter, cut into ½-inch pieces, plus 2 tablespoons melted

⅓ cup ice water

3 ½ tablespoons sugar

4 large Golden Delicious apples-peeled, cored and cut into ¼-inch-thick slices

2 tablespoons melted and strained apricot preserves

Directions at foodandwine.com

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