APPLE TART

APPLE TART

INGREDIENTS FOR THE DOUGH

1¼ cup flour
½ cup confectioner sugar
4 tbsp. cold unsalted butter
1/4 tsp. salt, if you use butter without salt
2 - tbsp. yogurt or sour cream

PREPARATION OF THE DOUGH

In a food processor, combine flour, sugar, salt and use the pulse bottom pressing it about 6 times.
Cut in  the butter and pulse the button until the mixture forms large, coarse crumbs.
Place the dough in between two pieces of l baking paper sheets or plastic wrap, and press the dough forming a 5" disk, and refrigerate it for about for about 35 minutes.
Lightly dust with flour the table surface. Pull the dough out the refrigerator and place it at working table and dust the top with flour.
With a rolling pin form an 11" round dough.
Put the rolling pin at the end of the dough and roll the dough around it.
Place the dough on top an 9" inches tart pan and unroll it.
Lightly press the dough to the bottom and sides of the tart pan.
With a fork pinch the bottom of the dough on several places and put it in freezer for 20 minutes.
Preheat the oven at 400° F and cook the dough for about 8 minutes. The dough will rise at the center. With a fork pinch it to let the air  out and the dough will fall back into the pan. Finish cooking the dough for another 8 minutes. Let it cool.

INGREDIENTS FOR THE APPLE FILLING

1 tbsp. butter
2 big apples. Smith or Fuji apples, peeled and diced.
2 big apples, Smith or Fuji apples, peeled and cut in wedges.
½ cup sugar
1tsp. cinnamon powder
¼ tsp. All Spice powder
¼ tsp. ground cloves
1½ tbsp. cornstarch
1 tbsp. lime juice
2 tbsp. apricot marmalade
2 tbsp. hot water

APPLE FILLING AND TART PREPARATION

Heat up  a saute and melt the butter
In the pan combine the diced apples with the sugar ( save 2 tbsp ) and 3/4 tsp cinnamon.
Cook the apples al dente and combine it with the cornstarch. Cook for a minute and let it cool.
Fill the tart with the cook apples.
Mix the apples with the lime juice and fan it on top of the cooked apples.
Combine the 2 tbsp of sugar with ¼ tsp. cinnamon, all spice powder and sprinkle on top of the fanned apples.
Preheat the oven at 375° F.
Cook the tart for about 18 minutes, just enough to cook the apples. Let it cool.
Dissolve the peach marmalade with the hot water. With a pastry brush dip it in the apricot marmalade and glace the top of the tart.
Serve room temperature, warm or hot.