MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Maman's Apple Tart
Categories: Pies, Pastry, Fruits
Yield: 6 servings
1 1/4 c A-P flour
3 tb Sugar; divided
1 1/4 ts Kosher salt
1 ts Baking powder
5 tb Chilled, unsalted butter; in
- 1/2" cubes, divided
3 tb Shortening
2 tb Whole milk
1 lg Egg; lightly beaten
2 lg Empire or Cortland apples;
- peeled, cored, in 8 wedges
- each
2 tb Apricot preserves;
- microwaved slightly to
- soften
Set the oven (w/rack in the center) @ 375°F/190°C.
Meanwhile, in a large bowl, whisk together the flour, 1
tablespoon sugar, the salt, and the baking powder. Add 3
tablespoons butter and the shortening and, using your
fingers, rub the fat into the flour mixture to form
coarse, pea-size pieces. Add the milk and egg, and stir
with a wooden spoon until just combined. Press the dough
together with your hands and transfer it to a 9-inch
glass pie plate. Press the dough evenly along the bottom
and sides of the pie plate. Refrigerate until firm to
the touch, 30-35 minutes.
Retrieve crust from the fridge, then arrange apple
wedges side by side, overlapping slightly around the
bottom of the crust, like the spokes of a wheel, pushing
gently into the dough as you go. Halve any remaining
apple wedges and place them in the center of the tart.
Sprinkle with remaining sugar and dot with remaining
butter, then transfer to the oven and bake until the
crust is golden and apples are tender when poked with a
knife, 35-40 minutes. (If the edges begin to brown
before the fruit is tender, cover them with strips of
aluminum foil.) Remove the tart from the oven and use a
pastry brush to carefully brush the apricot preserves
over the apples; return the tart to the oven and
continue baking until the preserves melt over the fruit
in a thin, glossy layer, 4-6 minutes more. Set the tart
aside to cool at room temperature for at least 15
minutes before serving.
By: Jacques Pepin
RECIPE FROM:
https://www.saveur.com
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