Ingredients: |
Ingredients: Crust: 1 1/4 c. all-purpose flour
1/2 c. (1 stick) butter, softened
2 T. sour cream
Filling: about 6 med. apples, peeled, & sliced
3 large egg yolks
3/4 c. sour cream
3/4 c. sugar
1/4 c. all-purpose flour
Glaze: 1/2 c. apricot preserves or jelly
1 T. frzn. orange juice concentrate
mint for garnish
whipped topping for garnish
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Directions: |
Directions:Preheat the oven to 375º
Crust: place the flour, butter, & sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-in. sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling. Lower the oven temperature to 350º.
To make the filling:
Peel & thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until completely covered. Overfill the crust, as apples will shrink during cooking.
Combine the egg yolks, sour cream, sugar, & flour. Beat until smooth. Pour mixture over apples. Place tart pan on a baking sheet and bake for about 1 hr. until the custard sets & is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
Glaze: Combine the preserves or jelly & orange juice. Spread with a pastry brush over the top of the warm tart. Serve tart warm, at room temperature or chilled. |
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