Apple Tart
 
Prep time
Cook time
Total time
 
Though this recipe requires a tart pan, I used the aluminium pie plates because that's what I had on hand at my uncle's place. As a result I had to half the recipe. I am giving the original recipe's measurement and added my own tweaks in it.
Recipe type: dessert
Serves: one 9 inch tart
Ingredients
For the crust:
  • 250 grams cake or all purpose flour
  • ½ tsp salt
  • ½ tsp sugar
  • 125 grams cold unsalted butter, cut into small pieces
  • ¼ cup very cold water plus 1 tsp vinegar mixed in
For the apple filling:
  • 370 grams Golden Delicious Apples
  • ½ lemon
  • 75 grams sugar
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
for the garnish
  • 3 golden delicious apples
  • ½ lemon
  • a pinch ground cinnamon
For the glaze:
  • 100 grams apricot jam
Instructions
For the crust:
  1. Sift the flour, salt and sugar together.
  2. Add the butter to the sifted flour mixture and cut it into the flour with a pastry scraper, working until the pieces of butter are the size of dried lentils.
  3. Pour the water-vinegar into the butter-flour crumb mixture. Working quickly and smoothly incorporate the liquid until the dough holds together, adding additional water, if necessary. Do not over work the dough.
  4. Gather the dough together, form into a disk and wrap it in plastic and refrigerate at least for 30 minutes or up to 24 hours before rolling it out into the required shape.
  5. When ready to bake roll the dough out to a 10 inch circle (1/4th inch thick). Transfer the rolled out circle to the tart pan. Using your fingertips, gently press the dough into the pan to make a neat fit. Pinch any excess dough off. Cover with cling wrap and refrigerate for 30 minutes to chill. While the dough is chilling prepare the filling.
For the apple filling:
  1. Peel the apples and apply the cut lemon wedge to avoid the apple from browning. Cut the apples into ¼ inch sized cubes. Try to keep them uniform for even cooking.
  2. Combine the sugar and 3 tbsp plus 1 tsp water in a medium saucepan over medium heat. Add the apples. Cover, and cook over low heat for 20 minutes, occasionally stirring with a wooden spoon, or until the apples are translucent and all the moisture has evaporated. Mix in the cinnamon and vanilla. Take care that the apples don't disintegrate, the mixture should be chunky. If apples cooked before moisture has evaporated, uncover and cook on high heat till moisture evaporates.
  3. Remove from heat and transfer to a bowl to stop cooking. Cover with plastic film and let cool till you prepare the garnish.
For the garnish:
  1. Peel the apples, cut in half, and rub the lemon to prevent discoloration. Cut each apple half, lengthwise into very thin slices, no more than ⅛th inch thick. Place the slices in a bowl and squeeze lemon juice over them, tossing to coat.
  2. Preheat oven to 350 F (180 C).
  3. Remove the tart shell from the refrigerator. Spoon the apple filling into the shell, spreading it out to make an even layer that fills shell three quarters full.
  4. Starting with the outside edge, begin arranging the apple slices, slightly overlapping, in concentric circles over the top of the filling. Fill in any holes with apple scraps and finish center with a tight circle of apple slices. Sprinkle sparingly ground cinnamon on top.
  5. Bake 1 hour or till the crust is golden and apple slices are caramelized and cooked through.
  6. Remove from oven and let cool slightly on wire wrack.
Make the glaze:
  1. Combine the jam and 3 tbsp plus 1 tsp water in a saucepan over medium heat. Cook for a minutes to heat through. Press through a fine mesh sieve into a bowl. Unmold tart and using a pastry brush lightly coat the entire top with the warm apricot glaze.
  2. Serve warm or at room temperature.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/09/07/apple-tart/