Apple Tart
- A prebaked 9-inch tart shell (see Tarts, page 91)
- Warm apricot glaze (see page 103)
- 2 or 3 firm apples (such as Granny Smith or Golden Delicious), halved, cored, peeled, and neatly sliced
- 2 Tbs sugar
- Paint the bottom of the shell with apricot glaze.
- Arrange the apples in a decorative pattern, filling the shell; sprinkle over the sugar.
- Bake in the upper-middle level of a preheated 375F oven for 30 to 35 minutes, until the apples are lightly colored and perfectly tender.
- Unmold onto a platter and paint top of apples with more apricot glaze.
- Serve warm or cold.
- FREE-FORM APPLE TART.
- Form a 14-by-18-inch free-form tart shell as detailed on page 92.
- Sprinkle 2 tablespoons sugar in the shell.
- Peel, core, and slice 3 or 4 Golden Delicious apples, and arrange in neat rows of overlapping slices.
- Sprinkle over more sugar.
- Bake and glaze as in the master recipe.
- PEAR TART.
- Use firm ripe pears, such as Bartletts, in either of the preceding apple tarts.
- FRESH STRAWBERRY TART.
- Paint a fully baked 8-or 9-inch tart shell with warm red-currant glaze (see page 103).
- Arrange 1 quart of fresh hulled strawberries attractively, heads up, in the shell, and paint lightly with more glaze.
- Serve with whipped cream on the side.
- PASTRY CREAM AND STRAWBERRIES.
- After glazing the bottom of the tart shell, spread on a layer no more than 1/4 inch thick of pastry cream (page 79), then arrange the strawberries on top and complete the recipe.
- OTHER IDEAS.
- Rather than strawberries, use raspberries, blueberries, or a mixture; include halved seedless grapes and/or a sprinkling of chopped nuts; or sliced fresh or canned peaches, apricots, or pears; or halved ripe figs.
- This is a great opportunity for you to use your creative skills.
tart shell, apricot glaze, apples, sugar
Taken from www.epicurious.com/recipes/food/views/apple-tart-391652 (may not work)