Apple Tart

The primary delight of pie crust is its delectability. But another important boon is its wide range of uses. It might ensconce something sweet or savory, be shaped square or round, portioned out in individual tarts, or make one giant pie. However, in general these tasty destinations call for a crust dough that yields to the rolling pin without breaking, smearing into the parchment, or clinging to the pin. So for those days when the pie crust is feeling disagreeable, or you're feeling too impatient to coax it into a malleable material, we've got this recipe. A simple, toss-on-the-fruit tart. Don't throw away that cracking, oddly shaped hunk of dough. It's got all the ingredients for a delicious crust, and with this recipe you'll barely have to fuss with it.

I'd put this in the 'rustic dessert' category, where its imperfections are what makes it so appealing. Not unlike the open-faced galette, this tart's design forgives asymmetric sides or a less-than-rectanglular shape. It bakes up into a bubbling, warm dessert. The approximate braid on top just lets the spicy apples peak through, while a garnish of bright raspberries gives a slight zing to the homey flavors and heightens the tart's wild appearance.

Apple Pie Strudel
Ingredients:
for crust-
1 1/2 cups unbleached all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
6 TBSP ice-cold water
for filling-
3 medium apples (I used braeburn, but any you like should do)
1/3 cup granulated sugar
2 tsp. cinnamon
juice from 1/2 lemon
optional: raspberries, for garnish

Directions:
--Make crust. Mix together flour and salt. Add oil and water all at once, mixing with a fork until the dough begins to come together. Use your hands to form the dough into a cohesive ball. Set aside.
--To make filling, thinly slice the apples, keeping the peel on. Add sugar, cinnamon, and lemon and toss to incorporate.
--Preheat oven to 340 degrees F. Between two sheets of parchment, roll out dough into a rectangle, approximately 10x15 inches. Score strips onto each side of the rectangle's longest side, like a fringe. Leave the middle third of the dough intact. Transfer to an ungreased baking sheet, carefully sliding the parchment out from under the dough (tear off the parchment piece by piece, if necessary).
--Layer apples onto the middle strip of the dough, overlapping slices so they all fit. Fold the dough strips over the top of the apples, alternating sides like a loose braid. Bake for 30 minutes, or until apples are bubbling and dough is lightly browned on top. Remove and let cool at least 30 minutes. If desired, garnish with raspberries.