Wednesday, September 1, 2010
Cinnamon Apple Tart
Back to that slight tart obsession that I have, apple tart is next. I had a bag of little apples in the refrigerator begging to get baked, I also had a spare few hours to kill - perfect!
Off to the Internet I went and I did not have to look to far, I googled "apple tart" and my first hit was Smitten Kitchen...in the title of the post it also said the word "simplest". This is perfect so I got to baking.
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
1/2 cup sugar
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Mold with hands. If dry patches predominate, add another tablespoon water. Keep molding until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate for at least one hour.
After at least 1 hour, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough in a lightly buttered & floured 9-inch round tart pan.
OVERLAP apples on dough in your tart pan. Continue inward until you reach the center. Fold any dough hanging over back over the apples.
BRUSH melted butter over apples and onto dough edge. Sprinkle the 3 tbs of sugar and cinnamon all over tart.
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown about 45 minutes)Make sure to rotate the tart every 15 minutes..
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 45 minutes. Strain syrup.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
BRUSH glaze over tart, slice, and serve.
Let the weekend count down begin.....*twiddles fingers*