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Fall Means an Apple Tart!

Last month I blogged about an apple pie. Halloween is a good time for an apple tart!

Here is my favorite:

I use the tart crust from Tartine Bakery, from the cookbook, Tartine, by Elisabeth M. Prueitt and Chad Robertson.

Sweet Tart Dough
(This makes enough for 4 9" tart shells)

1 cup plus 2 T unsalted butter, room temperature
1 cup sugar
1/4 t. salt
2 large eggs at room temperature
3 1/2 cups flour

Using a mixer, combine butter, sugar, salt, and mix on medium speed until smooth. Mix in eggs, one at a time. Scrape down sides of bowl. Add flour all at once, and mix on low, just until incorporated. On a lightly floured surface, divide dough into 4 balls, and shape each ball into a flattened disk. Wrap with plastic wrap and chill at least 2 hours or overnight.

When ready to make tart, place dough on a floured surface, and roll out to 1/8" thickness, and two inches larger than pan you are using. Fold dough, spread it into tart pan, pressing gently into place on bottom and sides of pan. Trim dough from top of pan with a knife, and chill dough in fridge or freezer for 15 minutes. Then poke holes in the crust with a fork.

Any remaining dough can be frozen for future use. (I keep them in disks ready to go in the freezer.)

For this recipe, I baked the shell part way for 15-20 minutes at 325. Cool on a rack.

Filling

4 honeycrisp apples, peeled, cored, and sliced
1/4 c. caramel ice cream topping (or homemade caramel sauce)

Crumb Topping

1/2 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/4 t. salt
1/2 melted butter (1 stick)
1 1/4 cup flour

Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form.

Place apple filling in partially baked shell. Sprinkle topping over top, and bake at 325 for 40-45 minutes. Enjoy!

Fall%20Apple%20Tart.jpg

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This page contains a single entry from the blog posted on November 2, 2010 6:20 AM.

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