Monday, May 11, 2009

Cinnamon Apple Tart


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Apple Tart

I have adapted this tart slightly from the Barefoot Contessa’s version. Ode to Ina!

Pastry
2 C. Flour
½ t. Salt
1 T. Sugar
10 T. Butter (cold and diced)
½ C. Ice cold water

Apples
4 Granny Smith Apples
½ C. Sugar
Zest of one lemon
Cinnamon
4 T. cold butter, small-diced

Glaze

¼ C. Apricot Jam
1 T. Contreau

For the pastry, use a food processor. Place flour, salt, sugar and butter into the processor and pulse for a few seconds to combine. With motor running, pour the ice water down the tube and pulse until the dough comes together. Dump onto a floured board and knead until it comes together. Flatten into a disk and wrap with plastic wrap. Refrigerate for one hour or longer.

Preheat the oven to 400 degrees. Prepare a cookie sheet with parchment paper or non-stick spray.

Roll the dough slightly larger than 10 x 14 inches. Use a ruler to make it exact.

Peel the apples and use a corer to take the middle out. Cut each one in half and slice crosswise ¼ inch slices. Arrange in straight or diagonal rows. Fill in the gaps with the extra slices. Sprinkle with desired amount of cinnamon and evenly distribute the lemon zest. Dust evenly the sugar across the entire tart. Place the small dices of butter over the tart evenly.

Bake for 45 minutes to one hour. Turn pan halfway through baking process. If pastry puffs, use a knife to poke an air pocket. The juices will flow and burn, no worries, this expected. Once brown, remove from oven to cool.

In a small pan, heat apricot jam and contreau together. Use a pastry brush and paint the entire tart. Cut into desired amount of pieces and serve.

2 comments:

  1. This blog is GREAT Lisa!

    I can't wait to see the Portobello Stuffed Mushroom you did a few years ago for the veggies on our team :) Yum, yum~

    ReplyDelete
  2. I made this last weekend for a dinner party and it was very tasty- and I even FORGOT to put the apricot/countreau on top. But that would have made it even better.

    ReplyDelete

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