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Categories:
flour butter sour cream apples egg yolks sour cream sugar all-purpose apricot preserves orange juice topping
Viewed: 39 - Published at: 4 years agoIngredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) butter, room temperature
- 2 tablespoons sour cream
- About 6 medium apples, peeled, pitted, and sliced
- 3 large egg yolks
- 3/4 cup sour cream
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup apricot preserves or jelly
- 1 tablespoon frozen orange juice concentrate
- Mint, for garnish
- Whipped topping, for garnish
Method
- Preheat the oven to 375 degrees F.
- Place the flour, butter, and 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-inch 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 350 degrees F.
- Peel and thickly slice the apples.
- Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered.
- Overfill the crust, as apples will shrink during cooking.
- Combine the egg yolks, sour cream, sugar, and flour and beat until smooth.
- Pour the mixture over the apples.
- Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color.
- Cover with an aluminum foil tent if the crust gets too dark.
- Transfer the tart pan to a wire rack to cool.
- When cool, remove the side wall of the pan.
- Combine the preserves or jelly and orange juice.
- Spread with a pastry brush over the top of the warm tart.
- Serve the tart warm, at room temperature or chilled.
- Garnish with fresh mint.
