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Wednesday, February 5, 2014

Apple Tart

Not much beats a warm apple tart and a hot cup of tea on a winter day.  Especially if you have an excess of apples on hand.  Since I love to bake and experiment with new recipes, and since the aforementioned apples were in excess, I came up with this apple tart.


For the short pastry:
1 cup all-purpose flour
1 stick butter, cut up in chunks
2 egg yolks

For the filling:
3 apples, peeled, cored, and sliced in 1/4 inch slices
3 tbsp of orange marmalade (optional)
0.3 cups of orange juice
0.3 cups of sugar (add more if you like sweetness)
1 tbsp ground cinnamon
1 tsp cinnamon sugar (optional)
0.5 tsp grated nutmeg

  1. Preheat the oven to 350 degrees.
  2. Make the short pastry by processing the flour and chunks of butter in a food processor or a mixer.  Once they begin to combine, add the yolks, and continue mixing.  If the dough is not coming together, add 1-2 tbsp of hot water.  Once the dough is fully mixed, form a ball, wrap it in plastic wrap, and place in the fridge for 20 minutes (it will be easier to roll out once it's chilled).
  3. Peel, core, and slice the apples.
  4. Roll out the dough and line your baking dish.  (I used this rectangular fluted tart mold.)
  5. To make sure the pastry doesn't puff during baking, either place parchment paper on top of the pastry and fill it with beans or prick a few holes with a fork.  Bake for about 20-23 minutes.  
  6. Once the pastry is baked, spread it with orange marmalade.  Then arrange the apple slices, pour the orange juice on top, sprinkle with cinnamon, sugar, and nutmeg.  Return to the oven and bake for 40 minutes.


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