the beauty of a good dessert is that it also doubles as breakfast. at least it does in my house. and this apple tart is no exception. it’s desserty, but not too sweet. and so pretty, it would look beautiful sitting on the breakfast table on thanksgiving morning! a really great way to feed (and impress!) family members who are staying over for the holiday. the best part is, you can make it the day (or week) before and put it in the freezer, then bake when you’re ready to eat. how easy is that!
for the base, i used my old trust crust recipe. i use this recipe for everything. if you want your crust here to be a little more sweet, add another 1/2 tsp. sugar.
crust:
1 1/4 c. flour
1 stick butter
1/2 tsp. sugar
1/2 tsp. salt
2 tbsp. ice water
top:
4 apples
1/2 c. sugar
1/3 stick cold butter, small diced
1/2 c. apricot jam + water
- combine dry crust ingredients
- cut butter for crust into cubes, add to dry ingredients
- in food processor (or with a pastry cutter), pulse until mixture looks like coarse meal
- add ice water, pulse a few more times to combine.
- let refrigerate for 30 minutes.
- while that cools, peel apples and cut in half. thinly slice apples (about 1/8 inch, if you can). keep apples slices in water and squeeze in lemon juice, to keep from browning.
- roll out dough. use lightly sprayed parchment paper on baking sheet and transfer dough to paper.
- toss apples in sugar, overlap apples across dough at a diagonal.
- sprinkle diced butter over the tart. when it melts it’ll soak in and make it even tastier.
- bake at 400 for 45 minutes, or longer until edges of tart are golden brown.
- really no need to measure the apricot jam, just warm a few heaping spoonfuls of it in a saucepan with a little bit of water (ratio of 2:1) until it thins out. when you pull the tart, brush the jam on top to make it shiny and extra delicious!
you can also sprinkle with cinnamon!
let us know if you tried this recipe!
chef meets girl 