It’s been two weeks. I can’t believe it! Since I started blogging five years ago, I’ve never let that much time go by. But with a very active toddler…and with being on-call as a birth photographer…well, life has been busy in the best possible way. That being said, I’m still baking. I’m still relishing the mornings when I’m able to pull out my mixing bowls and create something simple and satisfying like this: an apple cranberry slab tart.
I found inspiration for this recipe after reading the November Bon Appetit. They had a beautiful apple slab tart, and as soon as I saw it…I knew I had to find a way to make something similar in my own kitchen. The only challenge I faced was rolling out my dough. Turns out, pie dough is much easier to roll out into a circle than a rectangle. No wonder our grandmas and great-grandams stuck to their pie pans. But after a few tries, I got it, and I loved how my apples looked, stacked carefully, one on top of the other.
Since I talked to you last, I made this delicious and beautiful apple slab tart. I also captured the arrival of two babies into the world. If you want to keep track of what I’m doing, you can find our website here (Monet and Ryan Crafting Stories). And remember…I travel! So if you’d like me to photograph a birth or a wedding, just send me a message (monet@monetandryan.com).
Apple Cranberry Slab Tart
¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
Basic Tart Dough
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
8 oz cranberries, cut in half
3 tablespoons coconut sugar
1 large egg
1 tablespoon granulated sugar
Place a rack in middle of oven and preheat to 375 F. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Sprinkle cranberries on top. Brush apples and cranberries with brown butter and sprinkle with coconut sugar. Lift edges of dough over apples, tucking and overlapping as needed.
Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
awww it’s wonderful how busy you are-you’re so talented I’m not surprised!!!
and this tart is gorgeous and rustic and comfort food at its best!
Five years?!? So crazy how time flies! And what a lovely tart to celebrate with. Love this recipe friend!
Yes, time does fly by! Your tart looks delicious and would be a great treat any time. Thanks for the recipe!
Hey Monet! What a lovely tart this is. And the cranberries on top are like little jewels. I so enjoy getting little glimpses of these miraculous births you get to be a part of. Love them babes! ; )
I think I’m broken – I find it easier to roll dough into rectangles than circles! I’m terrible with circles.
This looks gorgeous! The one from Bon Appetit is on my Thanksgiving menu!
You are one busy lady Monet! But it sounds like a very good kind of busy 🙂 This apple tart looks amazing – I love the shape. It’s just too pretty!
Nice to have you back, Monet, and this slab tart is gorgeous! I’ve never made one, and can’t wait to get at it!
So nice to see you back!! Lovely photos and I need a thick slice
Awh same here! 🙁 I haven’t blogged for like a month – university’s been so hectic!
Glad to see you’re back though! Your recipes always look brilliant! Hope you and you’re family are well my dear! xxx
That tart is absolutely beautiful… I think it might have to make an appearance on our Thanksgiving menu! But that sweet babe is even more beautiful! What a special moment to share!
Your tart is beautiful. 🙂 So glad you’re having such a busily inspiring time. 🙂
Monet,
You are one busy lady with everything that you are doing. I admire you a lot. And your Apple Slab Pie is marvelous. Happy Baking!
I am amazed at how talented you are! I love being busy, and it sounds like you love what you do!
This tart? Oh my goodness. It looks SO good!
Dear Monet – you are so very talented indeed and so very happy with what you do, nothing better than that, I believe! Wishing you al the very best with all your endeavours!
Your tart looks scrumptious and elegant and wonderful – would be perfect with a lovely cup of Earl Grey this morning!
Feel yourself hugged, my dear!
Liebe Grüsse, Andrea
Happy 5 year blogiversary, Monet! I’m so glad that I found your blog – you are an incredibly gifted writer, baker and photographer. I always cherish every post of yours. This tart is gorgeous! I bet it tasted even better than it looks.
Love this slab tart! It looks so beautiful and delicate. Perfect for a Christmas table. And congratulations on five years of blogging! I am coming up on one year myself, and I am just as in love with it as I was in the beginning. I hope that never changes.