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Apple Tart recipe
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To make Apple Tart you will need
Ingredients
| | PASTRY | | | | 2 | cups | All-Purpose Flour | | 2 | teaspoons | Sugar | | 1/2 | teaspoons | Salt | | 2/3 | cups | Unsalted Butter, cut up | | 1/4 | cups | Milk | | 1 | | Egg Yolk |
| | APPLE FILING | | | | 28 | ounces | Golden Delicous Apples, | | | Peeled, cored, and sliced | | | 1/4" thick (6 cups) | | 1 | tablespoon | Lemon Juice | | 2 | tablespoons | Sugar | | 1 | tablespoon | Sugar |
| | APRICOT GLAZE | | | | 1/3 | cups | Apricot Jam | | 1 | tablespoon | Apricot Brandy |
Instructions
Pastry: In a food processor combine flour, 2 ts sugar and salt. Add butter
and pulse with on/off turns until mixture resembles fine cornmeal. Ib a 1
cup measure, whisk milk and egg yolk until blended. With processor running,
pour in egg mixture, processing until dough pulls away from sides of bowl
and forms a ball. Form dough into a flat rectangular shape. Wrap in plastic
wrap. Refrigerate for 20 minutes.
Apple Filling: In a large bowl, toss sliced apples with lemon juice. Set
aside.
Assembly: Preheat oven to 425øF. On a heavily floured surface, roll out
pastry to 16x12" rectangle. Arrange pastry flat on a large baking sheet.
Overlap apple slices in 3 lengthwise rows atop pastry, leaving a 1" border
of pastry on all sides. Fold edge of pastry up to, and slightly overlapping
apples. Press together seams of pastry at corners to seal. Pinch together
and cracks in pastry along edges to hold in juices. Sprinkle apples with 2
tb sugar. Bake at 425øF for 25-30 minutes until apples are tender and crust
is browned. Remove from oven and dust with 1 tb sugar, then brush with warm
glaze. Cool tart on baking sheet set on rack.
Enjoy your Apple Tart
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Tue 29 Jul 2008
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