"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Tart Recipe

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This recipe for Apple Tart, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c flour
5 tbsp butter
1/8 tsp salt
sugar
water
6 medium golden delicious apples
1 tsp lemon juice
1 (10 or 12 oz) jar apricot preserves

Directions:
Directions:
Prepare pastry; In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if needed 1 teaspoon at a time. Pat pastry into bottom and up side of 9 inch tart pan with removable bottom; refrigerate
Quarter 3 apples; peel, remove core and cut into even 1/8 inch thick slices to make 3 cups. In medium bowl, lightly toss apples with lemon juice and 2 tablespoons sugar. Peel and core remaining apples; cut into chunks. In blender, combine 1/4 cup water with about 1/3 of the apple chunks. Cover and blend at high speed until apples are pureed. Add remaining apple chunks, a third at a time; blend until smooth. Spoon into 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar. Over high heat, heat to boiling. Reduce heat to medium high; cook, uncovered, about 20 minutes or until very thick, stirring frequently. There should be about 1 1/2 cups applesauce. Preheat oven to 400. Spread applesauce evenly over pastry. Arrange reserved apple slices, closely overlapping, to form concentric circles around pie. Bake 45 minutes or until apple slices are tender and lightly browned. Remove pie to wire rack. Strain remaining apricot preserves through sieve into 1 quart saucepan. Over medium high heat, heat mixture to boiling. Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon. Brush mixture evenly over top of pie. Cool pie in pan on rack.

 

 

 

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