Rye Apple Butter Tart

Cut 3/4 cup cold butter into 1/2-inch cubes. In a large bowl, combine rye flour, all-purpose flour, and salt. Add butter cubes and work with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Crack 1 egg into a small bowl and beat lightly. Drizzle over the flour-butter mixture and toss with a fork until the dough begins to clump.

Turn the dough out onto a clean surface and press it together with your hands until it holds. Shape into a flat disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Peel, core, and dice 3 large apples into 1/2-inch pieces. In a medium saucepan over medium heat, melt 4 tablespoons butter. Add white sugar, brown sugar, and cinnamon. Stir until the sugars begin to dissolve and the butter is fully incorporated.

Add the diced apples to the saucepan and stir to coat evenly with the butter-sugar mixture. Cook, stirring occasionally, for 20-25 minutes until the apples are completely soft, caramelized, and the mixture has thickened to a jam-like consistency. Remove from heat and let cool for 10 minutes.

Preheat your oven to 180C. Remove the chilled dough disc from the refrigerator and let it sit at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick, working quickly and using additional flour as needed to prevent sticking.

Gently roll the dough onto your rolling pin and transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the sides and bottom of the pan, letting the excess hang over the edges. Trim the excess dough by rolling the pin across the top of the pan.

Prick the bottom of the crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes on the center rack until the edges are set and lightly golden.

Remove the pie weights and parchment. Pour the warm apple butter filling into the par-baked crust and spread it evenly. Return to the oven and bake for an additional 12-15 minutes until the filling is bubbling at the edges and the crust is deeply golden.

Remove from the oven and cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge of the tart and remove the tart ring. Slide the tart off the pan base onto the rack and cool for at least another 20 minutes before slicing. Serve warm or at room temperature.