Friday, December 9, 2011

Apple Tart


Todd and I had Taco Pizza tonight for dinner. To continue the pizza theme, I decided to make a dessert pizza. Instead of the boring apple pie filling on pizza crust with a cinnamon glaze (which I may post about in the future), I decided on the always reliable Apple Tart. This recipe is, of course, one of Ina Garten's. The only thing I changed was using a different jelly, just because I don't keep apricot on hand. Trust me though- both are seriously good! This recipe is a bit more time and work intensive but it is totally worth it! 

Todd Rating: 8.3

Ingredients:

  • 2 c flour
  • 1/2 tsp salt
  • 1 tbs sugar (Oops! I left this out but it still tasted great!)
  • 1 1/2 sticks cold, unsalted butter, diced
  • 1/2 c ice water
  • 4 Granny Smith apples (I have used other types of apples in the past with success!)
  • 1/2 c sugar (no Splenda)
  • 1/2 stick cold, unsalted butter, diced
  • 1/2 c apricot jelly (I used a mix of strawberry and concord grape)
  • 2 tbs water
  • 1/2 lemon
Directions:

1. For the pastry, combine the flour, salt and 1 tbs of sugar (which I forgot about) in a food processor. Pulse to blend. If you do not have one, you can whisk the dry ingredients to combine. Add the 1 1/2 sticks of cold butter and pulse until it turns into small bits, kind of like small peas. You can also do this by hand with a pastry cutter but it will take some elbow grease!

2. Knead with some flour for just a few seconds. You do not want the butter to melt! Wrap in plastic wrap and refrigerate for at least an hour.

3. While that chills, start preparing the apples. Peel and slice the apples into 1/4ths thickness. Use a little lemon juice to keep the apples from browning.


4. Preheat the oven to 400* and cover a cookie sheet with foil and then coat with cooking spray. You can also use parchment paper if you do not have foil or spray.
5. Take the crust from the fridge and roll out into a large rectangle, a little larger than a cookie sheet.  

6. Wrap your rectangle of dough around your rolling pin, like rolling up a scroll. This is an easy way to transfer your dough to your cookie sheet without it stretching like crazy!
7. Fold over the edges to make a nice crust, like on a pizza.
8. Layer your apples in three columns. I like the use the smaller slices for the bottom of the columns where space is limited.
9. Sprinkle the 1/2 c of sugar over the apples. This seems like a lot of sugar but it helps to cook the apples down. Dot the top with the 1/2 stick of diced butter.


10. Bake for 45 minutes to an hour or until browned. The juices may flow out and burn but that is just fine! You are supposed to rotate it halfway through the baking but I forgot to do that this time too. Oops! 



11. When the tart is done, take your jelly and water and microwave for 30 seconds. Brush the liquid over the tart and then let the whole thing cool. You can cut into it when it is warm or you can wait for it to cool completely. It is delicious both ways!

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