Tuesday, September 23, 2008

Apple Tart

This is slightly modified from VeganYumYum. It always turns out so pretty, and it feels very classic to arrive to a family get-together with this in tow. I also think of this as not only one of my favorite desserts, but one of my favorite breakfasts, cold and super set. MMMmmmm!

Apple tart
Makes a 9" tart

Filling ingredients:
5 Granny Smith apples
1 lemon, juiced
2 tbs sugar
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/4 cup melted butter
Apple jelly, for glazing

Pie crust ingredients:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp sugar
1/4 cup vegetable shortening
1/4 cup butter
2-4 tbs ice water

Add the flour, salt, sugar, shortening, and butter together in the food processor (or cut together with knives). Pulse until the mixture looks like wet sand, with pea sized lumps. Slowly drizzle in water (not too much!) while running the food processor until the dough forms a ball.

Turn the dough onto the counter and press into a disc. Cover in plastic wrap and refrigerate for at least a half hour.

Preheat oven to 400 degrees.

Juice the lemon, and set aside in a bowl.

Peel apples, slice in half and core. Brush all surfaces with the lemon juice to prevent discoloration.

Roll out the dough on a sheet of wax or parchment paper. Dough should be 1/8" thick and larger than the tart pan on all sides (the bigger the better).

Invert dough over the center of the pan. Gently work the dough into the pan.

Slice apples into thin pieces, and arrange in rings, starting at the outside and working toward the center of the pan.

Once the apples are in, coat the top with the sugar and spices. Brush the apples with melted butter, then fold the edges of the dough toward the center, and brush the dough as well.

Pour any leftover butter over the apples.

Bake at 400 degrees for 50-55 minutes, or until tart is golden brown and apples have color. Glaze with the apple jelly. Let cool most of the way before slicing.


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