You may also like
Categories:
flour sugar salt vegetable shortening butter water prunes cognac Golden Delicious apples sugar unsalted butter apricot preserves vanilla ice cream
Viewed: 30 - Published at: a year agoIngredients
- 1 1/4 cups all purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons (or more) ice water
- 12 medium pitted prunes
- 1/3 cup Cognac or brandy
- 4 6- to 7-ounce Golden Delicious apples, peeled, quartered, cored, each quarter cut into 3 wedges
- 3 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 1/4 cup apricot preserves, heated, strained
- Vanilla ice cream
Method
- Blend flour, sugar and salt in processor.
- Add shortening and butter and blend, using on/off turns, until coarse meal forms.
- Add 3 tablespoons ice water.
- Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry.
- Gather dough into ball; flatten into disk.
- Wrap in plastic and chill at least 1 hour.
- (Can be made 1 day ahead.
- Keep chilled.
- Let dough soften slightly at room temperature before rolling out.)
- Combine prunes and Cognac in small bowl.
- Cover; let stand 2 hours, stirring often.
- Drain prunes, reserving Cognac.
- Cut prunes in half; set aside.
- Roll out dough on lightly floured surface to 12-inch round.
- Transfer dough to 9-inch-diameter tart pan with removable bottom.
- Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes.
- Preheat oven to 400F.
- Mix apples, sugar and 2 tablespoons butter in large bowl.
- Arrange apple wedges, overlapping slightly, in concentric circles in crust.
- Bake tart until apples are just tender, about 1 hour.
- Tuck prunes into spaces between apples.
- Brush fruit with 1 tablespoon butter.
- Bake tart until apples are very tender and crust is golden brown, about 20 minutes longer.
- Transfer tart to rack and cool 15 minutes.
- Blend 1 tablespoon reserved Cognac into strained preserves for glaze.
- Brush glaze over warm tart.
- Cut tart into wedges.
- Serve warm or at room temperature with ice cream, drizzling some of reserved Cognac over ice cream.
