Friday, 02 October 2015 07:18

Apple Butter Tart

Serves 12

Apple Topping:

3-4 Granny Smith apples, peeled, sliced in thin 1/8 inch slices

1 Tbsp. granulated sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Water and lemon juice (for storing apples while peeling and cutting to prevent browning)

1/2 cup apple jelly

 

Apple Filling: 

2 Tablespoons apple brandy

1 Tbsp. granulated sugar

2 apples, peeled, cored, and diced

1 tsp. cinnamon

1/8 tsp. salt

 

In a medium sized saucepan, combine all ingredients and cook until apples are semi-tender.  Adjust flavors to taste. Allow to cool.  Blend in a food processor into an apple sauce consistency 

 

 

Tart Dough:

1 1/2 cups all-purpose flour

1/2 tsp. salt

1/4 cup granulated sugar

1 Tablespoon vanilla bean paste

4 lg. egg yolks

1/2 cup unsalted butter, cut into chunks

 

Preheat oven to 350 degrees F.

 

In a food processor, pulse the flour, sugar, and salt until combined.

 

Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks and vanilla until dough start to come together.

 

Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.

 

Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.

 

Roll out pastry on a lightly floured surface with a rolling pin to 1/8-inch thickness. Press the pastry gently into the pan and run the rolling pin over the top to cut the edges of the pastry.

 

Line tart with parchment paper and weigh down with pie weights. Par-bake in preheated oven at 350°F for 6 minutes until light golden brown. Remove from oven and remove pie weights and parchment.  Place tart back into oven and bake an additional 4 minutes to dry out the center part of tart.  Remove from oven and allow to cool.

 

Spread apple mixture into the tart shell and then arrange apple slices on top

Place tart back into the oven and allow to bake 15-20 minutes until apples are baked.  

 

When tart is cooled, warm up apple jelly and with a pastry brush, brush a thin layer over the tart to make it shiny. 

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