Wisconsin’s climate is unpredictable. You can start your day shoveling snow in a winter coat and end up grilling in shorts and a t-shirt by the afternoon. It’s difficult to find a dessert that can match any weather Wisconsin can throw your way, but Around the Farm Table host Inga Witscher has a versatile apple tarte that will delight your taste buds in every season.

The flaky, buttery crust provides a hearty base and can be adapted to a variety of other recipes. Icy cold water and well-chilled butter are the key to getting a great texture. A food processor can also help make the prep work fast and easy.

Apples are a wonderful fruit to keep on hand in case of impulse pie-baking, because they can maintain their bright, fresh flavor – tart or sweet – for a long time when properly stored in the refrigerator. The thin slices and elegant layering in this recipe make it ideal for any occasion; summer BBQs to holiday buffets!

Simple Apple Tarte

For the crust:

• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 4 Tablespoons cold butter
• 1 egg yolk
• cold water
• pinch of salt

For the filling:

• 4 to 5 apples of your choice
• 1 Tablespoon lemon juice

For the topping:

• 1 Tablespoon all-purpose flour
• 1/3 cup sugar
• 4 Tablespoons room temperature butter

Prepare the crust

• Make the crust first. In the bowl of a food processor, add the flour, butter and sugar. Pulse until the mixture resembles coarse oatmeal.
• Add egg yolk and pulse to combine.
• Add cold water (one teaspoon at a time) until dough just comes together.
• Dump mixture onto a lightly floured surface. Using your hands, shape dough into a disk. Wrap the disk in plastic wrap and freeze for 30 minutes.

Prepare the filling

• Preheat oven to 375 degree Fahrenheit.
• Peel, core and slice apples as thin as you’d like. Toss the apples with lemon juice and set aside.

Assemble

• Remove dough from freezer and roll out on a lightly floured surface into a circle big enough to fit your tart pan.
• Place the crust in the tart pan, pressing the dough up the sides of the pan. Trim excess dough.
• Overlap the apples in the crust to create a pretty pattern. You may have leftover apples.

Bake and serve

• Make the topping by mixing flour, sugar and butter in a small bowl. Use your hands to break up the butter.
• Sprinkle topping mixture onto the apples.
• Bake the tart for 35 to 40 minutes or until the apples are cooked and the tart is golden brown.
• Serve with fresh whipped cream