Apple Tart
User Reviews
5
Apple Tart
Description
The Apple Tart starts with a crust made from flour, sugar, salt, and melted butter, pressed into a 9-inch tart pan with a fluted edge. The crust is pre-baked until deeply golden and firm to the touch, providing a durable base. The filling combines half the peeled Golden Delicious apples sliced thinly to layer attractively, while the other half are cooked down into a puree. Lemon juice is used to prevent browning during preparation.
The tart is finished with a glaze of apricot preserves brushed over the apple slices after baking, adding a light sweetness and shiny finish. The result is a tart featuring a tender, buttery crust and soft, flavorful apples with a balance of texture between puree and slices.
This dessert works well as an elegant finish to a meal or a comforting sweet treat. The crust and filling components can be prepared up to 24 hours in advance with proper storage—do not refrigerate the crust but keep it well wrapped. The puree and slices should be stored separately in airtight containers in the refrigerator to preserve freshness before assembly. Adding extra baking time when assembling the tart from chilled components helps ensure thorough heating.
Ingredients
Crust
- 1 1/3 cups all-purpose flour (6 2/3 ounces)
- 5 Tablespoons sugar (2 1/4 ounces)
- 1/2 teaspoon kosher salt
- 10 Tablespoons unsalted butter melted
Filling
- 10 apple 5 pounds), peeled and cored, Golden Delicious variety
- 3 Tablespoons unsalted butter
- 1/4 teaspoon kosher salt
Apricot Glaze
- 1/2 cup apricot preserves
Instructions
For the crust
- Adjust the oven so that one rack is in the lowest position, and one rack is about 6" from the broiler unit. Preheat the oven to 350 degrees F.
- Whisk flour, sugar, and salt together in a bowl. Add melted butter and stir with a spoon until dough forms. Use 2/3 of the dough to press into the bottom of a 9" tart pan with removable bottom. Use the remaining 1/3 of the dough for the fluted sides. Smooth dough with your hands to an even thickness.
- Place tart pan on wier rack set in a rimmed baking sheet and bake on west rack, until crust is deep golden brown and firm to the touch, 25-30 minutes. Rotate pan halfway through for even browning. Set aside until ready to fill.
Apple Filling
- Peel and core all of the apples. Place them in cold water with the juice of a lemon to prevent them from browning while you slice them.
- 1/2 of the apples will be cut into thin slices for the top of the filling. Cut 1/2 of the apples into 16 slices. Keep the remaining 1/2 of the apples in the lemon water while you cook the decorative slices.
- Melt 1 Tablespoon butter in a large skillet over medium heat. Add apple slices and 1 Tablespoons water to the skillet and toss. Cover and cook, stirring occasionally, until apples begin to turn translucent and are slightly pliable. About 5 minutes. Spread apples in a single layer on a tray or large plate. (This prevents them from browning) While the apples are cooking make the apricot glaze. (Don't bother to clean the skillet, you'll use it again to cook the remaining apples)
- The other 2 1/2 pounds of the apples will be cooked and mashed to make the base of the filling. Cut the remaining apples into 1/2" wedges.
- Melt remaining 2 Tablespoons butter in the skillet over medium heat. Add apples, any remaining apricot preserves and solids to the sauce pan and cover. Cook, stirring occasionally until apples are very soft, about 10 minutes.
- Mash the apples with a food processor or immersion blender until they are pureed. Continue to cook the puree until it's reduced to about 2 cups, about 5-7 minutes.
- Spread puree on the cooked tart shell. Reserve the most pliable apple slices for the center of the pie.
- Place the apple slices around the edge of the tart, working towards the center, using the thinnest for the very center of the tart.
- Bake tart, still on wire rack and baking sheet, on the lowest rack of the oven for 30 minutes. Remove tart from oven and heat broiler.
- Heat up the remaining 3 Tablespoons of the apricot glaze in the microwave, until liquid, about 20 seconds. Brush the thinned glaze on the apples, avoiding the crust.
- Place tart on the upper rack and broil for 30 seconds at a time, watching carefully, turning each time, until the tart caramelizes on the edges, about 1-3 minutes total.
- Allow the tart to cool for 1 1/2 hours before transferring tart to serving plate or cake stand.
Apricot Glaze
- While the apples are cooking, microwave apricot preserves in the microwave until thinner, about 30 seconds.
- Strain the apricot jam, pressing and reserve 3 Tablespoons of the strained glaze for brushing on the top of the tart.
- The remaining apricot solids and any additional strained jam will be added to the filling. Set both aside.
- Tart is best prepared and served on the same day.
Notes
- Pre-bake the crust and wrap well; keep at room temperature for up to 24 hours before filling.
- Store apple puree and cooked apple slices separately in airtight containers in the refrigerator for up to 24 hours.
- Keep apple slices in one or two layers to prevent browning.
- Store apricot glaze in the refrigerator until ready to use.
- Add 5 minutes to baking time when assembling the tart from chilled components.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 422kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 229mg | 10% |
| Potassium | 283mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 38g | 76% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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