The Greatest Apple Tart
- 1/8 gallons Flour
- 1/8 cups Sugar
- 1/3 Tablespoons Salt
- 1-3/4 stick Butter
- 1/8 quarts Ice Water (approximately)
- 2 whole Apples (yellow Delicious)
- 1/4 quarts Apricot Jam
- 1/2 ounces, fluid Sugar
- DOUGH:
- Mix 2 c. flour, 2 T. sugar, 1 t. salt in a food processor fitted with the steel blade. Pulse 2 or 3 times to mix ingredients. Add butter (cut into chunks ) and process until the mixture resembles coarse meal. While processer is running, slowly add the ice water in small increments until the dough forms a ball and rides around on top of the steel blade. You probably won't need all 1/2 c.
- Roll dough out 1/8 inch thick and form into a free-form rectangle tart shell. (Directions follow.**) You can also just use a tart pan of your choice, but the following directions are fun to use if you don't have a tart pan or if you'd like you learn a new technique!
- **To make a free form tart**:
- ~Roll dough 1/8 inch thick and into a rectangle
- 15" X 5 1/2".
- ~Cut a 1/2 inch square from each corner and then fold dough up to make a 1/2 inch border on the sides and ends.
- ~Prick the surface all over with a fork to prevent the dough from "going wild"!
- ~Refrigerate the shell for 1/2 hour for it to chill and relax.
- FILLING:
- ~Spread a 1/16 inch layer of sugar on the inner surface of the shell.
- ~Slice peeled apples (evenly and thinly) and arrange in two rows lengthwise.
- ~Sprinkle a light layer of sugar over the apples and bake in a 400 degree oven for 30 minutes or until sides of shell are crisp and bottom has browned.
- GLAZE:
- ~Push approximately 1 c. apricot jam through a sieve and bring to a boil in a small saucepan with 1 T. sugar and 1-2 T. Grand Marnier.
- ~Simmer several minutes stirring constantly.
- While glaze is still warm, brush it over the apples and edges of the shell.
- Serve warm.
flour, sugar, salt, butter, water, apples, ubc, fluid sugar
Taken from tastykitchen.com/recipes/desserts/the-greatest-apple-tart/ (may not work)