PrincessMushroom posted this Vegetarian Dessert 8 months ago.
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I got this recipe from Food & Wine's top 20 recipes of all time, and I wanted to write them down before my mom threw away the pamphlet.
Preheat the oven to 400 degrees.
In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the pieces of cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the flour and process just until it is evenly moistened, about 5 seconds. Trasfer the tart dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. Reflour the work surface and roll out the dough to a 16 to 17 inch round about 1/4 inch thick.
Line a large, flat baking sheet with parchment paper. Carefully roll the dough around the rolling pin, then unroll the dough onto the prepared baking sheet.
In a small bowl, combine 2 Tablespoons of the sugar with the remaining 1 Tablespoon of flour and sprinkle the mixture over the dough. Arrange the apple slices on the dough in overlapping concentric circles to within 3 inches of the edge. Fold the edges of the dough over the sliced apples in a free-form fashion. Brush the apples with the melted butter and sprinkle them with the remaining 1 1/2 Tablespoons of sugar. Refrigerate the unbaked tart until it is slightly chilled, at least 10 minutes.
Bake the tart in the center of the oven for about 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Slide the apple tart on its parchment paper onto a wire rack. Brush the apples with the melted apricot preserves. Let the tart cool slightly before serving.
The disk of tart dough can be refrigerated for 1 day or frozen for 1 month. The baked apple tart can be stored overnight at room temperature. Reheat the tart in a 325 degree oven before serving.