Apple Tart


I love apples unfortunelty apples in a bag tend to go bad. I was hoping to have a few apples a week as a snack. Since they started to get a little soft I had to figure out something to make. I found this on the food network web page. I did not do the glaze, and while mine did not come out as pretty as theirs did it certainly tasted great!!

Apple Tart

By Paula Deen

Ingredients

Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) butter, room temperature
  • 2 tablespoons sour cream

Filling:

  • About 6 medium apples, peeled, pitted, and sliced
  • 3 large egg yolks
  • 3/4 cup sour cream
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour

Glaze:

  • 1/2 cup apricot preserves or jelly
  • 1 tablespoon frozen orange juice concentrate
  • Mint, for garnish
  • Whipped topping, for garnish

Directions

Preheat the oven to 375 degrees F.

To make the crust:

Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

To make the filling:

Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as apples will shrink during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.

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