Tuesday, November 9, 2010

Apple Tart

Tarte aux Pommes
I've been wanting to make an apple tart ever since the leaves started changing colors. I love apples! Apple cider, apple butter, apple crisp, apple dumplings, caramel apples... And I get a craving for all of that in the fall. I've made the cider, the caramel apples, apple sauce and apple butter so far, but with this one I needed a good recipe first. So, I once again consulted a French recipe from Julia Child.
Oven: 375•
4-6 cooking apples, (Golden Delicious)
1 tsp lemon juice
1 Tb vanilla
1 cup sugar
3 Tb Butter
1/2 tsp. cinnamon
Apricot preserves

Peel and core the apples, and cut them into thin slices. Place in a pan with lemon juice, vanilla, sugar, butter and cinnamon over low heat. Cover and let heat for 20 minutes, stirring occasionally, until tender.

Crust (Sweet Short Paste- Pâte Brisée Sucrée)

1 cup all purpose flour, scooped and leveled
1 Tb sugar
1/8 tsp. salt
4 Tb. butter
2 Tb. Crisco, or vegetable shortening
3 Tb. cold water

Place the flour in a mixing bowl with the sugar and salt. Add the butter and crisco and cut with pastry blender. Add cold water and mix till combined. Roll out on floured surface. Place in pie shell or cheese cake pan. Trim edges and sprinkle sugar in bottom of crust.

Pour in apple filling, arranging the top pieces, if you wish, to form a ring or spiral. Brush with apricot preserves. Bake for 30-35 min. or until the apples and crust have browned slightly. Slide tart onto serving dish. Serve with fresh whipped cream.

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