Fresh Apple Tart Recipe #372564
Im a desert person my self and love a traditional apple pie. I got this recipe from "italian cooking forever" Nice twist to an old favorite. By the way serve it with a spoonfull of vanilla ice cream. Enjoy a a cousin of mine would say. Lol
by babyiguana
1½ hours | 45 min prep
SERVES 4 -6 , 1 Pie
Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into pieces
- 1/2 cup ice water
Filling
- 8 firm apples, of choice (I Prefer Granny Smith)
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into small dice
Crumb Topping
- 3/4 cup unsalted butter (cold)
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/3 cup finely chopped walnuts
- Place the flour and salt in the food processor.
- Add the pieces of butter (or shortening) and briefly pulse for 5 to 10 seconds or until the mixture looks like coarse meal.
- Add the ice water spoonful by spoonful, pulsing briefly a second or two after each addition until the dough just holds together.
- Empty the dough out onto a lightly floured hard surface and shape the dough into a flat disk.
- Cover with plastic wrap and refrigerate for a minimum of one hour.
- Roll out the dough into a circle with a thickness of about 1/8 of an inch.
- Center the dough in a 9 inch tart or pie pan.
- Preheat the oven to 375°F.
- Peel the apples, remove the cores, and slice thinly.
- Mix the apple slices together with the sugar and cinnamon in a bowl.
- Pour the apples into the prepared pie crust.
- Dot the apples with butter.
- Trim the edges of the pie with a sharp knife.
- In a food processor, mix the flour, brown sugar and butter together until crumbly.
- Stir in the walnuts and spoon the topping over the apples in the prepared pie crust.
- Bake the tart for about 45 to 50 minutes, or until the crust is light brown and the apple filling is bubbly.
- Cool for at least 15 minutes and serve.
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5 stars