Wednesday, February 6, 2008

Apple Tart


Pie Crust (Pate Brisee) for one bottom crust

Preheat oven to 400 Degrees F.

Roll out dough and line bottom of a 9 ½ - 10 inch tart pan (with removable bottom), pushing dough up the sides and into the fluted edges.

Cover crust with piece of buttered aluminum foil pressed tightly against the crust and edges. If you have pie crust weights or a heavy pan place these on the foil. (I just use foil).

Cook for 8-9 minutes. Remove foil (and weights, if used). Using a fork, prick several holes in bottom of crust then return crust to oven for an additional 2-3 minutes. Remove from oven.

While crust is baking, wash and peel:

6 very large Cortland apples (or approximately 4 pounds of other crisp cooking/eating apples)

Cut apples into quarters then slice each quarter into thin, lengthwise slices. Toss apples with:

2 t lemon juice
1 t cinnamon
2 T  sugar

Arrange apples on the crust in the tart pan, closely overlapping the apples in concentric rings.

Reduce oven to 375 degrees F. Bake tart for 30 minutes. Remove from oven and immediately brush on an apricot glaze. Make glaze by combining and heating to 225 degrees F:

¼ c apricot preserve (there will be pieces of fruit; I usually cut larger pieces into very small bits, alternatively you may choose to rub preserves through a sieve)

1 T sugar

Using a pastry brush coat all the apples topping the tart with the hot glaze.

Cool, remove from tart pan (or at least remove side ring of pan) and serve.

Reviewed 6/17/2017

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