RECIPE MAGIC!

ROSEMARY APPLE TART

A rustic apple tart is the perfect dessert to add flavours beyond basic cinnamon. Our favourite is rosemary. And because we make our pies with an olive oil crust, it's easy to incorporate this fragrant herb by using our Rosemary olive oil. Another hallmark of this recipe is the flavour from adding our silky Cinnamon Pear and Red Apple dark balsamics. All are a smashing upgrade to simple apple pie. And a rustic tart is quick and easy to make. It requires only a single crust and it's freeform, so there's no need to measure, crimp the edges or worry about transferring the dough to a pie plate. Note: For Vegan, Do Not Use Egg Wash.

INGREDIENTS:
3/4 cup plus 1 tbsp all purpose flour
4 tbsp granulated sugar
1/2 tsp fine Kosher salt
3 tbsp fresh Rosemary olive oil 
2 to 3 tbsp cold water
4 medium-sized tart apples (peeled, cored and cut lengthwise in ¼ slices)
2 tsp Red Apple or Cinnamon Pear dark balsamic plus more for sauce and drizzle
1 egg for egg wash on crust

DIRECTIONS:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a food processor, add flour, 2 tbsp sugar, salt and Rosemary olive oil. Pulse, then add cold water a tsp at a time until it forms a ball. Remove from bowl, wrap in plastic and place in fridge for 30 minutes. Meanwhile, place another sheet of parchment paper, large enough to roll out the dough and lightly flour its surface. Place dough on paper and begin rolling out until it's 1/4 inch thick. In a mixing bowl, combine apple and balsamic. Let sit for a couple of minutes, then drain off any juice. Then combine 1 tbsp flour with 2 tbsp sugar in dry measuring cup. Add to apple mixture and toss well until all slices are thinly covered. Arrange apples individually as pictured, leaving a 2 inch border. Once complete, gently fold the dough over the apples, creating pleated folds. Whisk egg in small bowl. Brush the egg wash over the folded dough, but do not touch the apples. Sprinkle additional sugar on the crust and apples. Lift parchment with unbaked tart and place on baking sheet. Bake 40 minutes or until the crust is golden brown. Place on rack. Cool. Drizzle with more balsamic to taste before serving.