Rustic Granny smith Apple Tart
Yield:     8


1 1/4    cups all-purpose flour
1/2       cup (1 stick) butter, room temperature
2 t        sour cream
pinch of salt


6          medium granny smith apples, peeled, cored and sliced
3          large egg yolks
3/4       cup sour cream
3/4       cup sugar
1/4       cup all-purpose flour
1/4 t     vanilla extract
1/4 t     cinnamon


1/2 cup apricot preserves or jelly
1 tablespoon frozen orange juice concentrate
Mint, and whipped cream for garnish (optional

The Crust:

Place the flour, butter, pinch of salt and sour cream in a food processor and pulse to combine. When the
dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart
pan with a removable bottom and 1/2-inch sides.  Bake for about 15 minutes, in a pre-heated 375 F oven until
the crust is set but not browned. Let cool while preparing the filling.

The Filling:

Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's
completely covered. Overfill the crust, as apples will shrink during cooking.

Combine the egg yolks, sour cream, sugar, vanilla, cinnamon and flour and beat until smooth. Pour the
mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets
and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a
wire rack to cool. When cool, remove the side wall of the pan.

The Glaze:

Combine the preserves or jelly and orange juice, bring to boil then spread with a pastry brush over the top of
the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint and whipped cream.
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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