Le Creuset's Rye Apple Swirl Tart

Posted on 23 August 2023
By Ares Cuisine
Posted in Apples Recipes, Desserts, Fall Recipes, Le Creuset, Recipes
0

Get ready to impress with Le Creuset's Rye Apple Swirl Tart recipe! This isn't just baking; it's a masterpiece in the making. Imagine a blend of textures and flavors: a flaky rye-infused crust, a delightful streusel layer, and apple slices arranged like art, all drizzled with apple jelly sweetness.

A Baking Adventure Awaits: Le Creuset's Rye Apple Swirl Tart Recipe

But guess what? Despite its fancy looks, this recipe's totally doable, thanks to the trusty Le Creuset Paella Pan. Whether you're a baking pro or just starting out, you're in for a treat.

Picture a golden crust hugging tender apple slices in a gorgeous pattern. The aroma's a journey, and the taste? It's the perfect mix of tart and sweet, capturing the essence of the seasons.

Don't sweat the details; each step comes together effortlessly, giving you a dessert that'll steal the spotlight. Let your inner baker shine and dive into the fun of making our Rye Apple Swirl Tart.

COOK TIME: OVER 2 HOUR | SERVING SIZE: 10

INGREDIENTS:

For the pastry

2 3/4 cup all purpose flour
1 cup rye flour (or whole wheat flour)
3 tbsp granulated sugar
1/2 tsp salt
1 1/2 cup cold butter, cut into 2-inch chunks
3 tbsp fresh lemon juice
4-5 tbsp ice water

For the streusel bottom

1 cup all purpose flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 teaspoon salt
10 tbsp cold unsalted butter

For the Apples

8 or 9 gala, pink lady, or honey crisp apples
2 tbsp oats, poppy seeds, or turned sugar (or a mixture)
1 egg, beaten
1/3 cup apricot jam or apple jelly

EQUIPMENT:

Paella Pan
Measuring Cups (Set of 4)
Measuring Spoons (Set of 5)

INSTRUCTIONS:

In the bowl of a food processor, pulse flours, sugar and salt. Add in butter and pulse until mixture is mealy, with pea size morsels of butter.
With the motor running, add in lemon juice then stream in water. Continue to run until the dough collects in a ball in the food processor.
Collect the dough into a disc then wrap it in plastic. Let rest in refrigerator minimum 1 hour or up to 3 days.
To make the streusel, mix the flour, oats, sugar and salt in the bowl of the food processor (no need to wash it from the pastry).
Add in the butter then pulse, 4 or 5 times until the mixture is crumbly. Transfer to a container and store in the fridge (up to 3 days) until ready to use.
Cut the apples off the core. Using a mandolin, slice the apple pieces into 1/16-inch thick half-moons. Collect the slices into stacks and set
Roll the pastry on a lightly floured surface into a circle, 16 inches (40 cm) in diameter and about 1/4-inch thick. Transfer to the Le Creuset Paella Pan, adjust to centre. Trim pastry so there is a 2 inch overhang around the pan. Discard the trimmings or reserve for decoration.
Preheat the oven to 375ºF.
Spread the streusel over the base of the pastry.
Fan the stacked apple slices and place on the streusel skin side up. Using the streusel to help keep the slices in place, swirl the fanned apples to create a beautiful pattern. Repeat until the surface of the galette is covered.
Fold the pastry edges over the galette. Roll out the reserved trimmings, cut out desired shapes to decorate the pastry. Egg wash the pastry, then sprinkle with oats, poppy seeds, and/or turbinado
Bake until apples are tender and pastry is golden brown, about 40 minutes.
Remove from oven. Microwave jam or jelly to soften, about 15 seconds. Brush over the apples. Let cool for about 20 minutes before enjoying.

DISCOVER MORE RECIPES →

*Discover the complete recipe with accompanying pictures right here.

Recipe created by @MichelleRabin for Le Creuset