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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From: The Best of Craig Claiborne Cookbook (NY TIMES) This tart is easy to prepare and the pastry is light, flaky and buttery. Ingredients:
1 recipe tart pastry (follows) |
5 firm, tart-sweet, apples such as granny smith or mcintosh |
1/2 cup sugar |
2 tbs butter |
1/3 cup clear apple jelly |
tart pastry |
12 tbs cold butter |
1 1/2 cup flour |
2 tbs sugar |
2-3 tbs ice water |
Directions:
1. Tart Pastry:
2. Cut butter into small cubes and put them in the container of a food processor. Add flour and sugar. Start processing while gradually adding the water. Add only enough water so that the dough holds together and can be shaped into a ball. Wrap in plastic wrap and refrigerate for 30 minutes or longer before rolling. (I put in freezer for 10 minutes).
3. Preheat oven to 400 degrees.
4. Roll out pastry and line an 11 inch pie tin (or tart pan with removable bottom).
5. Peel the apples and cut them into quarters. Cut away and discard the cores. Tim off an reserve the ends of the apple quarters. Chop thiese into pieces-there should be about 1/2 cup. ( didn't get that much, so I chopped up another apple to make 1/2 cup).
6. Cut the apple into slices-there should be about 5 cups of sliced apples.
7. Scatter the chopped apple over the tart pastry. Arrange the apple slices in a circular pattern starting with the outer end and working your way to the center.
8. Sprinkle the apple slices with 1/2 cup sugar and dot with butter (I forgot the butter-didn't miss it!!)
9. Place the tart in the oven and bake for 15 minutes. Reduce heat to 375 degrees and continue baking for another 25 minutes.
10. Heat the apple jelly over low heat (I microwaved it) until melted. Brush over hot apple tart. Serve hot or cold.
11. Number Of Servings:8
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