Dried-apple tart with crisp crumble topping
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dried apples |
| ¼ | cup | Packed light brown sugar |
| 4 | cups | Water |
| 2 | cups | Apple cider |
| 1 | tablespoon | Fresh lemon juice |
| Four; (3-inch) cinnamon | ||
| ; sticks | ||
| 6 | tablespoons | Cold; unsalted butter, |
| ; cut into 1/4-inch | ||
| ; pieces | ||
| ¾ | cup | All-purpose flour |
| ¼ | cup | Granulated sugar |
| 1 | Recipe pastry dough of your choice; rolled out and fit | |
| ; into an 11-inch | ||
| ; tart pan with a | ||
| ; removable fluted | ||
| ; rim | ||
| Whipped cream or vanilla ice cream as | ||
| ; garnish | ||
Directions
In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
Preheat oven to 375 degrees F.
In a food processor pulse butter, flour and granulated sugar until crumbly.
Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream.
Serves 8
Adapted from a Gourmet Magazine recipe.
Spencer Christian's Wine Selection: To complement the apple tart, I recommend a light harvest riesling. There are many good ones made in California, but an easy name to remember is Robert Mondavi.
Converted by MC_Buster.
NOTES : From GMA Food Correspondent Sara Moulton Recipe by: Good Morning America Converted by MM_Buster v2.0l.