Apple Tart

  • on November 6, 2008
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Ingrients & Directions

2 c All-Purpose Flour
2 ts Sugar
1/2 ts Salt
2/3 c Unsalted Butter, cut up
1/4 c Milk
1 Egg Yolk

28 oz Golden Delicous Apples,
Peeled, cored, and sliced
1/4″ thick (6 cups)
1 tb Lemon Juice
2 tb Sugar
1 tb Sugar

1/3 c Apricot Jam
1 tb Apricot Brandy

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

Apple Filling: In a large bowl, toss sliced apples with lemon juice.
Set aside.

Assembly: Preheat oven to 425?F. On a heavily floured surface, roll
out pastry to 16×12″ 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 425?F 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.

Apricot Glaze: While tart is baking, in a small saucepan stir apricot
jam and apricot brandy over medium heat until melted. Press through a

8 Servings

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