Apple Tart – Recipe
This Apple Tart was prepared by my daughter-in-law, and since she shared her recipe, I will post it here for everyone else to try and enjoy.
Please note how thinly these apples are sliced, and to make this beautiful arrangement, you start with the layer closest to the edge of the tart, overlapping the slices, working your way toward the middle, row by row.
This Apple Tart looks and tastes amazing.
- 1 1/4 cup all purpose flour
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 2 Tbsp. ice water
- 3 Gala apples, peeled, cored and cut in chunks
- 2 Tbsp. sugar
- 1/4 cup apple cider
- 1/4 cup water
- 1/4 tsp. cinnamon
- Zest of 1 lemon
- 2 Gala apples, peeled, cored and sliced 1/8 inch thick
- 1/2 Tbsp. sugar
- 2 Tbsp. apricot jam, heated until melted
- Juice of 1/2 lemon
- In a large bowl whisk to combine flour, sugar and salt.
- Add butter cubes, and using your fingers work it into the flour until pea size crumbly consistency.
- In a small bowl beat egg yolk together with water, and work it gently into the dry ingredients, just to combine.
- Turn batter onto a floured surface, form it into a ball, then flatten it into a disc. Wrap it in plastic and cool it in the fridge for at least 30 minutes.
- In a medium saucepan add apple chunks, apple cider, water, cinnamon and lemon zest.
- Bring to boil, cover and cook until apples are soft enough to mash (about 10 minutes).
- Mash apples with the juices, and set the apple sauce aside to cool completely.
- Remove tart dough from the fridge, and roll it out on a floured surface to fit 9 inch tart pan.
- Place in the freezer for 1 hour.
- Preheat oven to 350 degrees F.
- Place a piece of parchment paper over the crust, then place pie weights on top (to prevent the crust from bubbling up)
- Bake 40 minutes, or until pie crust is golden.
- Remove from the oven and fill the crust with cooled apple sauce.
- Gently coat sliced apples with sugar and lemon juice.
- Set in a colander over a plate for juices to drip off during assembling of the tart.
- Working from the outside (top of the tart around the edge) layer the apple slices, overlapping halfway until the center is reached. Use very thin slices to make the core more circular.
- Bake at 350 degrees F until the top is golden brown.
- Place the tart under broiler until apples are slightly charred.
- Brush the top of the tart with melted apricot jam, and cool completely before serving.
- Remove from a tart pan onto a serving platter.