⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 35 minutes

Total Time: 65 minutes

🍽 Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 cup Cold unsalted butter
• 1/4 cup Ice water
• 2-3 medium Apples
• 1/4 cup All-purpose flour
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground nutmeg
• 1/2 cup Heavy cream
• 2 Large eggs
• 1 cup Gruyere cheese
• For garnish Fresh thyme

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting a perfectly golden crust.
2. Make the pastry: In a large bowl, use a pastry blender or two knives to cut 1 1/2 cups of all-purpose flour into 1/2 cup (1 stick) of cold, unsalted butter until the mixture resembles coarse crumbs. (If you're feeling fancy, use a food processor—just pulse it until you get that crumbly texture.)
3. Add the remaining wet ingredients: Stir in 1/4 cup of ice water, one tablespoon at a time, until the dough just comes together. Don't overwork it—we want to keep that flaky crust!
4. Form a disk: Turn the dough out onto a lightly floured surface and gently shape it into a disk. Wrap it tightly in plastic wrap and chill for at least 30 minutes. The chilling is vital! It helps the butter stay solid, resulting in a super-flaky tart shell.
5. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch tart pan. Trim the edges. Dont' worry if its not perfect—we'll fix that later!
6. Blind bake the crust: Prick the bottom of the crust all over with a fork. Line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
7. Prepare the filling: While the crust cools, peel, core, and thinly slice 2-3 medium apples (about 2 cups). I like to use a mix of Granny Smith and Fuji for a nice balance of tart and sweet.
8. In a bowl, whisk together 1/4 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of ground nutmeg. (I always add a pinch of extra nutmeg, because who doesn't love nutmeg?) Add 1/2 cup of heavy cream and 2 large eggs and whisk until smooth.
9. Add the cheese: Stir in 1 cup of grated Gruyere cheese into the egg mixture. (Make sure to grate the cheese, for best results.)
10. Assemble and bake: Arrange the sliced apples in the cooled tart shell. Pour the cheese mixture over the apples. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
11. Cool and serve: Let the tart cool completely on a wire rack before serving. (Seriously, do not skip this step!) Garnish with fresh thyme and serve. Enjoy! It tastes especially good with a glass of crisp white wine...or a cup of tea—whatever floats your boat!

📝 Notes

• Use a mix of sweet and tart apples for the best flavor.
• If the crust starts to brown too quickly, tent it with foil.
• Let the tart cool completely before serving. Trust me on this one! This prevents the filling from being too runny and guarantees a perfectly clean slice for each guest.
• You can substitute other cheeses, such as cheddar or Parmesan, but the flavor will be different. Experiment to your heart's content!