Apple Tart
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Apple Tart
  Apple    Tarts  
Last updated 6/12/2012 1:04:35 AM. Recipe ID 29146. Report a problem with this recipe.
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      Title: Apple tart
 Categories: Desserts, Fruits, Cyberealm
      Yield: 8 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  All-Purpose Flour
      2 ts Sugar
    1/2 ts Salt
    2/3 c  Unsalted Butter, cut up
    1/4 c  Milk
      1    Egg Yolk

MMMMM------------------------APPLE FILING-----------------------------
     28 oz Golden Delicous Apples,
           Peeled, cored, and sliced
           1/4" thick (6 cups)
      1 tb Lemon Juice
      2 tb Sugar
      1 tb Sugar

MMMMM-----------------------APRICOT GLAZE----------------------------
    1/3 c  Apricot Jam
      1 tb Apricot Brandy
 
  Pastry: In a food processor combine flour, 2 ts sugar and salt. Add
  butter and pulse with on/off turns until mixture resembles fine
  cornmeal. Ib a 1 cup measure, whisk milk and egg yolk until blended.
  With processor running, pour in egg mixture, processing until dough
  pulls away from sides of bowl and forms a ball. Form dough into a
  flat rectangular shape. Wrap in plastic wrap. Refrigerate for 20
  minutes.
  
  Apple Filling: In a large bowl, toss sliced apples with lemon juice.
  Set aside.
  
  Assembly: Preheat oven to 425F. On a heavily floured surface, roll
  out pastry to 16x12" rectangle. Arrange pastry flat on a large baking
  sheet. Overlap apple slices in 3 lengthwise rows atop pastry, leaving
  a 1" border of pastry on all sides. Fold edge of pastry up to, and
  slightly overlapping apples. Press together seams of pastry at
  corners to seal. Pinch together and cracks in pastry along edges to
  hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425F for
  25-30 minutes until apples are tender and crust is browned. Remove
  from oven and dust with 1 tb sugar, then brush with warm glaze. Cool
  tart on baking sheet set on rack.
  
  Apricot Glaze: While tart is baking, in a small saucepan stir apricot
  jam and apricot brandy over medium heat until melted. Press through a
  sieve.
  




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Recipe ID 29146 (Apr 03, 2005)

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