Apple Flag Tart
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
- 1/4 to 1/3 cup cold water
- 5 large Golden Delicious, Fuji, or Jonagold apples (about 2 1/2 pounds)
- 1 1/2 cups fresh or frozen (not thawed) cranberries
- 1 cup sugar
- 1/4 cup red-currant jelly
- 1/4 cup apple jelly
- In a bowl stir together flour, sugar, salt, and cinnamon.
- With a pastry blender or fingertips blend in butter, blending until mixture resembles coarse meal.
- Add cold water to mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough.
- On a work surface smear dough in several forward motions with heel of hand to develop gluten in flour and make dough easier to work with.
- Scrape dough together and pat into an 8- by 6-inch rectangle.
- Chill dough, wrapped in plastic wrap, 30 minutes.
- Reserve 1 apple for making stars.
- Peel, quarter, and core remaining 4 apples and cut lengthwise into scant-1/4-inch slices.
- For stars, stand reserved apple on its stem end and starting from the outside, cut scant-1/4-inch vertical slices, rotating apple to cut more slices as you reach the core.
- With a 1 1/4-inch star-shaped cutter, cut out as many whole stars as possible from slices and then cut partial stars from scraps.
- In a food processor pulse fresh or frozen cranberries with 3/4 cup sugar until chopped fine.
- Preheat oven to 400F.
- On a lightly floured surface roll dough into 1 17-by 14-inch rectangle and transfer to a large baking sheet.
- Hand-roll the edges 1 inch toward center to make a raised border and spread cranberry mixture inside.
- Arrange apple slices lengthwise, overlapping them, in close horizontal rows (apples will shrink slightly during baking) to resemble stripes on an American flag, leaving a space in the upper-left corner for stars.
- Arrange partial stars in corner and top with whole stars.
- Brush pastry edge with water and sprinkle remaining 1/4 cup sugar over entire tart.
- Bake tart 50 minutes, or until apples are tender and pastry is golden brown.
- Cool tart on baking sheet on a rack.
- In a small saucepan melt jellies over moderate heat, stirring frequently until smooth.
- Brush hot glaze over warm tart.
- Serve tart warm or at room temperature.
flour, sugar, salt, cinnamon, butter, cold water, golden delicious, cranberries, sugar, redcurrant jelly, apple jelly
Taken from www.epicurious.com/recipes/food/views/apple-flag-tart-13101 (may not work)