adapted from Elie Krieger, Food Network
Servings – 6 wedges
1 cup flour – $0.25
2 tbsp granulated sugar $0.05
1/8 teaspoon salt $0.01
4 tablespoons cold, unsalted butter, cut into small pieces $0.40
2 tablespoons lowfat buttermilk $0.03
3 tablespoons ice water
3 medium apples $1.26 – 2.75 (depending on if you get the 3lb bag versus organic apples)*
1 tablespoon lemon juice $.14
1 tablespoon plus 1 teaspoon cornstarch $0.09
3 tablespoons light brown sugar $0.13
1/8 teaspoon ground cinnamon $0.02
1 teaspoon honey $.07
1/4 teaspoon boiling water
Total for recipe – $0.25 – $0.65 (depending on apples) per serving
Calories: 220 Fat: 8 Protein: 3
To prepare the crust, in a medium bowl whisk together the flour, granulated sugar and salt.
Add the butter and with your hands crumble the butter into the flour mixture until you get a pebbly, course texture.
In a small bowl combine the buttermilk and ice water.
Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling.
Peel the apples, core them and cut into 1/4-inch slices. In a large bowl toss the slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter.
Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the slices in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the apples partially and does not need to be even.
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze.
When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust.
Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.
To save: Let cool to room temperature and freeze in tupperware or plastic wrap, either whole, or cut into wedges and separated with wax paper.
* If I were buying apples for eating, I would probably choose organic. For baking, especially when I’m peeling them, I use cheapy apples. Since apples are the star of this recipe, you may want to use organic. My prices will reflect the 3lb bag price.