Restaurant Recipes

Snake Creek Grill Rustic Apple Tart

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  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon granulated sugar
  • Dash of salt
  • 7 1/2 tablespoons butter
  • 1/4 cup ice water
  • 2 pounds tart cooking apples (Granny Smith or Pippin)
  • 3 tablespoons granulated sugar
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves


  1. Combine first three ingredients in a mixing bowl.
  2. Cut the butter into the flour until it resembles coarse cornmeal. Stir in the ice water until mixture holds together. Press into a ball and let rest 30 minutes.
  3. Flatten with hands and roll on a well-floured surface to a 15 inch circle. Lay on a baking sheet.
  4. Peel, core and slice the apples into 1/4 inch slices. Coarsely chop one of the apples. Spread chopped apples in a layer over pastry, leaving a 2 1/2 inch border. Sprinkle with 1 tablespoon sugar and half of spices. Cover chopped apples with sliced apples, sprinkle with 2 tablespoons sugar and remaining spices. Dot with the butter. Fold uncovered edge of pastry over apples, pleating it to make fit. You'll have about a 5 inch diameter area in the center that remains uncovered. Sprinkle edges of pastry lightly with sugar.
  5. Bake at 400 degrees F in the upper part of a preheated oven 45 minutes or until apples are tender and partially caramelized.
  6. Slide off pan onto a rack to cool.
  7. Serve warm or cold with either ice cream or whipped cream.


Barbara Hill, Snake Creek Grill, Heber, Utah

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