Apple Tart
Ingredients
PASTRY
2 cup all-purpose flour
2 tsp sugar
1/2 tsp salt
2/3 cup unsalted butter, cut up
1/4 cup milk
1 egg yolk
APPLE FILING
28 oz golden delicous apples,
1 peeled, cored, and sliced
1 1/4 thick (6 cups)
1 tbsp lemon juice
2 tbsp sugar
1 tbsp sugar
APRICOT GLAZE
1/3 cup apricot jam
1 tbsp apricot brandy
Preparation
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.
Apricot Glaze: While tart is baking, in a small saucepan stir apricot
jam and apricot brandy over medium heat until melted. Press through a
sieve.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120
Servings: 8
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