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Apple Tart




Apple Tart
source Chef Staib
categories dessert
yield 12 tarts
prep time 30 mins
total time 2 hours 30 mins

INGREDIENTS
  • [Crust]
  • 5 cup AP flour, aerated
  • 4 tsp sugar
  • 2 tsp salt
  • 1 lb cubed butter, cool
  • 1 cup ice cold water
  • [Filling]
  • Unpeeled Granny Smith Apples, sliced to less than 1/4", keep apple whole, not halved
  • Sugar
  • Cinnamon
  • Raisins, soaked in brandy or rum or water
  • Melted butter

    • INSTRUCTIONS
  • 1. Preheat oven to 350°F
  • [Crust]
  • 2. In large mixing bowl add flour, sugar and salt. Mix gently.
  • 3. Using hands, cut in the butter by squeezing and mixing. Start with cold butter and flour.
  • 4. Add the ice cold water slowly. Only as much as necessary. Don't over moisten the dough.
  • 5. Form dough into rectangle about 8x10" by 3/4" thick.
  • 6. Refrigerate for 1 hour.
  • 7. Take refrigerated dough and place on floured work surface.
  • 8. Put a little flour on top of dough. Roll dough out to size of ½ sheet pan.
  • 9. Place dough in ½ sheet pan. Dough should go up sides of sheet pan. Trim excess dough off edges.
  • 10. Put pan with dough back in fridge for 30-35 minutes.
  • [Assembly ]
  • 11. Add one layer of apples on crust with about 1/2" overlap from apple to apple.
  • 12. Gently brush some butter on top of apples
  • 13. Sprinkle raisins on top of apples
  • 14. Sprinkle sugar on top of apples
  • 15. Sprinkle cinnamon on top of apples
  • 16. Bake 20 minutes in 350°F oven, until lightly browned

    • NOTES
    A Taste of History S07E03

    NUTRITION