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Apple Tart Recipe

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This recipe for Apple Tart is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
Rich Pastry Dough for one-crust pie (recipe below)

6-8 cooking apples
¼ lb. butter
1 tsp. vanilla
sugar

Apricot Glaze (recipe below)
Directions:
Directions:
Make the rich pastry (recipe below) and roll out to fit a 9-inch pan or flan ring. Peel and core the apples and cut them into sixths. Cut two of them again into paper-thin slices, and reserve. Melt the butter in a heavy skillet, and add the apples (in sixths) and vanilla. Cover and steam over medium heat until the apples are soft but not mushy, about 8-10 minutes. Taste for sweetness, adding sugar to taste.

Sprinkle the pastry with sugar and add the cooked apples, making them level at the top. Cover with the paper-thin apple slices arranged in a pattern. Sprinkle lightly with sugar. Bake 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake until the pastry is nicely browned and the apples on top are cooked through. Remove from the oven and cool. Cover with an apricot glaze (recipe below).

Makes 8-10 servings.
 

Rich Pastry Dough
Ingredients:  
Ingredients:  
2 cups unsifted flour
3 Tbsp. sugar
1/2 cup butter
1/4 cup vegetable shortening
1 1/2 tsp. grated lemon rind
3 hard-cooked egg yolks, 2 raw egg yolks (beaten lightly), OR 2 egg whites (beaten lightly)
1/2 tsp. salt
Directions:
Directions:
Make a well in the center of the flour. Add sugar, butter (not too hard, not too soft, cut in small pieces), vegetable shortening cut in small pieces, lemon rind, eggs (if hard-cooked crush with a fork), and salt. Work quickly with finger tips to make a firm, smooth pastry. Dough should form a ball and leave table top or bowl fairly clean. Chill pastry for at least 30 minutes before rolling.

Makes one 2-crust pie or 2 shells
 

Apricot Glaze
Ingredients:  
Ingredients:  
1 lb. jar of apricot jam
2 Tbsp. cognac, bourbon, or rum
Directions:
Directions:
Melt jam in a heavy saucepan over high heat. When it is melted and bubbling, add liquor and cook down for 2 minutes. Remove from heat and force through a fine sieve. Keep warm until ready to use.

Also use as a glaze for tarts or cookies.
Personal Notes:
Personal Notes:
Gourmet Club - French Dinner, February 21, 1976

 

 

 

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