Apple Tart




For the crust:
8 ounces flour
7 tablespoons of butter, cut into cubes
1 tablespoon of sugar
pinch of salt
3-4 tablespoon of water

For the filling:
4 Golden Delicious apples,  peeled, cored and chopped
3 tablespoon of water
2 tablespoon sugar
1 tablespoon of butter
1 vanilla pod

For the top layer:
3 Golden Delicious apples, peeled, cored and cut into slices
1 tablespoon of melted butter
1 tablespoon of sugar

For the glaze
1/4 cup apricot jam
2 tablespoon of water  or you could use Cointreau or Triple sec (I did it with Rum)



In a bowl mix the flour, sugar, salt. Integrate the butter with your fingers until the mixture looks like breadcrumbs. Make a well in the center and add the water and mix. Press together until forming a compact dough. Transfer on to a floured board knead lightly until smooth. Make a ball and wrap with plastic wrap. Refrigerate for 30 minutes. On a floured board unwrap dough and roll out into a long rectangle (If you are using a rectangular baking pan). Line the baking pan with baking parchment (I used a pan with a removable bottom, much easer to unmold). Lift the dough and place over the pan. Press dough up the sides and with a fork all over the bottom of the dough. Line with parchment paper by filling with dried beans or rice (I used ceramic pie weights). Bake for 15 minutes. Remove the weights and the parchment paper. Continue baking for about 10 more minutes, until light gold. Let cool.

For the filling:
In a sauce pan at a low heat add the apples, butter, sugar and water, With a knife scrape the vanilla bean to extract the seeds and bring them into the sauce, stirring constantly it until takes the consistency of a compote. Blend and make a puree.

For the glaze:
Over medium, heat the water or liquor, along with the jam. If the jam contains fruits chunks, puree to make a smooth texture.

To assemble Apple Tart:
Spread the filling over the baked tart base. Arrange the apple slices, overlapping them. Brush the melted butter, sprinkle the sugar and bake for about 40 minutes until golden brown.
Remove tart from the oven. With a brush varnish with the glaze over the tart. For a total luxury, if you have a torch sprinkle with sugar and caramelize!



One Comment

  1. Maravillosa fotografía y apetecibles recetas: ¡todo un descubrimiento tu espacio!

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