This one is really good. And I apologize, I think someone posted it on the favorite pie thread, but I cant seem to find the thread or the original poster.....

Anyway it is great

Alexa

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Alice Waters�s Apple Tart
Found buried deeply within my recipe bookmarks folder!
Dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
Filling:
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar
Glaze:
1/2 cup sugar
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it�s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it�s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400#176;F. (If you have a pizza stone, place it in the center of the rack.)
OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less�more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
BRUSH glaze over tart, slice, and serve.

I don't have a rustic tart recipe, but I just wanted to stop by and say hi to you Boo! Long time no see!
Sherry

This one is T&T.....

Roasted Vegetable Tart

� medium zucchini, sliced 1/4 inch thick
� 1 cup bite-size strips red and/or yellow sweet pepper
� 1 small red onion, cut into thin wedges
� 4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)
� 2 tablespoons olive oil
� 1/2 teaspoon salt
� 1/2 teaspoon ground black pepper
� 1 9-ounce package frozen artichoke hearts
� Nonstick cooking spray
� 1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts)
� 1 5-ounce container semi-soft cheese with garlic and herb
� 1 3-ounce package cream cheese, softened
� 2 teaspoons milk
� 2 tablespoons grated Parmesan cheese

1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.

2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.

3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet.

4. In a large bowl, beat semi-soft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.

5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm.

6. Makes 2 tarts (16 appetizer servings)

To Make Ahead: Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5

Linda

I wonder what is up with the weird symbols that keep replacing the ingredient amounts and other letters too?

Yikes! On my recipe there are bullets, never saw them translate into weird symbols like that before! Guess I'll remove the bullets from my copy! Sorry about that!

Linda

Thanks for the recipes! The vegetable tart I made yesterday must have been ok. DH ate it on his own when I went to the apple orchard today. Looking forward to trying both recipes. Thanks so much.

BIG WAVE HELLO! Hi Sherry!

Sorry, folks; forgive me, but when the title said 'rustic tart' this scene immediately leapt to mind.

Here is a link that might be useful: eating scene from Tom Jones

LOL, arley I hve not seen that scene since college English Literature class!

I like goat cheese, onion, pine nuts or walnuts -toasted- and swiss chard (or spinach, chard is better) in rustic tarts (pate brisee).

Tomatoes, sliced and patted dry....sprinkle a crust with crumbled feta or ricotta, top with tomato slices and some chopped fresh basil....and bake at 400 until the crust is browned and the cheese bubbles....about 20 minutes.
Very good simple food.

This is another one that is fantastic. I'm not sure if you can still get Italian (freestone) plums, I found them a few weeks ago and now they have disappeared here.

Plum Tart

Recipe courtesy of Ina Garten's The Barefoot Contessa Parties! (Clarkson Potter, 2001)

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise
Directions
Preheat the oven to 400 degrees.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin-side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.