Apple Tart
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 155.
This turned out to be a delicious dessert although I made blunders so the above photo of the final product is not that accurate. In other words, this is a very forgiving recipe!!!
The tart was already in the oven and had been baking a while when I noticed 1/2 cup of sugar still sitting on the counter. I realized that I had forgotten to mix the sugar with the cinnamon, nutmeg and cloves. So I had just sprinkled the spices over the apples without the sugar. That explained why the apples looked more like croutons and the tart looked rather dry in the oven. What to do?
I was in the process of making the apricot glaze so, at the last minute, decided to add the sugar into the glaze and brandy mixture.
Another aspect of this recipe that I found confusing were the instructions on cutting the apple slices. On reading them now, they sound clear but I just cut the apple into small pieces. So the overlapping apple slices that you normally see on a flat tart are absent in my final result. (On the instructions below, I've quoted her instructions).
Despite these errors, it turned out fantastic and it is wonderful with vanilla ice cream.
The tart is made in a large 15.5" x 10.5" jelly-roll pan and it is easy to remove from the pan (Slice with a sharp knife and use a spatula).
Pastry
(Do not refrigerate before rolling out.)
2 1/2 cups unsifted unbleached flour
1/3 cup granulated sugar
1/2 tsp. salt
Zest of 2 large lemons
1 1/4 sticks (5 oz.) unsalted butter, chilled and cut into small pieces
1 egg plus 2 egg yolks
1 tbsp. lemon juice
Mix the egg and yolks and lemon juice in a small bowl or cup. Set aside.
In a food processor, combine the flour, sugar, salt and lemon zest and pulse a few times.
Add the butter and pulse 6-8 times.
With the processor running, pour the egg mixture into the feed tube. Process for about 30 seconds until the mixture begins to come together but has not formed into a ball).
Turn the dough out onto a work surface and form it into a mound. Press the dough out with the heel of your hand until expanded. Form the dough into an 18' x 13" square. Trim off the sides to make it as square as possible.
Transfer the dough to the jelly-roll pan with your rolling pin. Press the dough around and up the sides of the pan with your fingers. Trim off edges with a sharp knife. Cover with plastic wrap and refrigerate until needed.
Filling
3/4 cup (2.5 oz.) walnuts or pecans, finely chopped
1/2 cup granulated sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
3 lbs. (about 6 large) tart apples (such as Granny Smith)
2 1/2 oz. raisins
2 oz. (1/2 stick) unsalted butter, melted
Preheat the oven to 450.
Mix the sugar, cinnamon, nutmeg and cloves and set aside.
Peel the apples, core them and cut into 1/8 inch slices by placing the halved apples flat side down and cutting them crosswise and into wedges. (Not the way I sliced them!)
Sprinkle the raisins and the nuts over the pastry.
Place the apple slices lengthwise over the raisins and nuts (or you can do like I did and place them haphazardly).
Drizzle the melted butter over the apples.
Sprinkle the cinnamon sugar over the top.
Apricot Glaze
(Prepare the glaze when the tart is about 15 minutes from finishing)
1/2 cup apricot preserves
2 tbsp. Calvados or applejack (or any type of brandy)
In a small pan, melt the preserves and brandy over low heat. Strain if needed. Return to the saucepan and simmer for 8-10 minutes.
After removing the pan from the oven, drizzle the glaze over the apples.
Serve hot or at room temperature.
Note: If you had dough remaining, it can be used to make cookies. Brush with milk and sprinkle with sugar. Bake until golden brown. (I did not try this).
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