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APPLE TART

This apple tart is pretty enough for company and couldn't be easier because you don't have to roll the crust (at least not the part that shows). I bake this dessert in a two piece tart pan which makes it super easy to remove. Served with a big scoop of vanilla ice cream, this is a sure winner.

Pie Crust
This is the easiest pie crust out there if you follow just a couple of my pie crust tricks. First, before you start this recipe, put the flour & salt in a bowl and set the whole thing in the fridge (or freezer) to get very cold. Also, freeze the butter solid. Preheat oven to 425F.
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2 cups cold flour
¼ teaspoon salt
2/3 cup FROZEN butter
4 to 5 tablespoons ice water
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Work quickly, so the pie crust ingredients stay cold. Grate the frozen butter into the cold flour-salt mixture. Use a fork to lightly toss the grated butter and flour together. Add the ice water (start with 4 tablespoons and add a little more if necessary). Mix by hand (food processor and electric mixer work the dough too much). Turn out onto floured counter and divide into 2 pieces; wrap in plastic wrap and flatten into a disk. Put in fridge for 15 minutes.

Roll the first piece of dough out to fit a 9" or 10" tart (or pie) pan. If rolling freaks you out, just press the dough into place, making it as even as you can. Set this unbaked crust in the freezer while you make the filling.
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Filling
5 cups small diced Granny Smith apples
½ cup white sugar
½ cup brown sugar
¼ cup all purpose flour
dash salt
¾ teaspoon cinnamon
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Peel and dice the apples (½" cubes) and blanch them in boiling water for 2 minutes (they don't have to be cooked all the way through). Drain well and mix with the rest of the ingredients. Pour into chilled bottom pie crust.
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Roll out second piece of pie dough and use your favorite cookie cutter to cut out shapes and place them randomly on the pie filling. Brush these pieces with a simple egg wash (1 egg whisked with a tablespoon water) and sprinkle with a little white sugar (this will make the shapes shine).
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Bake at 425F for about 35 to 45 minutes (or until apples are tender & crust is golden). If you are using a two piece tart pan, let the tart cool an hour or so before you remove it from the pan.
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NOTE: When you grate the frozen butter, use the butter wrapper to hold on to the butter so the warmth of your hand isn't directly on the butter.
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