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flour salt cold unsalted butter water apple jelly Golden Delicious apples sugar unsalted butter heavy cream eggs
Viewed: 30 - Published at: 3 years agoIngredients
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2 sticks (1/2 pound) cold unsalted butter, cut into bits
- 1/2 cup ice water
- 2 tablespoons apple jelly, melted
- 10 medium Golden Delicious apples
- 2/3 cup sugar
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 large eggs
Method
- In a food processor, pulse the flour and salt.
- Add the butter and pulse until it resembles coarse meal.
- Sprinkle in the water and pulse just until combined.
- Turn the dough out onto a lightly floured surface and shape into an 8-inch disk.
- Wrap the dough in plastic and refrigerate until chilled, about 1 hour.
- Preheat the oven to 400.
- On a lightly floured surface, roll out the dough to a 16-inch round about 3/8 inch thick.
- Transfer to an 11-inch fluted tart pan about 2 inches deep.
- Trim any overhanging dough.
- Line the tart shell with foil and fill with pie weights or dried beans and bake for about 30 minutes, or until lightly colored around the edge.
- Remove the foil and weights and bake for about 15 minutes longer, or until the base is dry and golden.
- Let cool, then brush the inside with the melted apple jelly.
- Peel, core and coarsely chop 2 of the apples and put them in a medium heavy saucepan.
- Add 3 tablespoons of water, cover and cook over moderate heat until soft, about 10 minutes.
- Using a fork, mash the cooked apples to a puree.
- Peel and core 5 of the apples and cut them into 1-inch chunks.
- In a large heavy saucepan, combine the sugar and 1/4 cup of water.
- Stir to dissolve the sugar, then bring to a boil and cook over moderately high heat until golden brown, about 8 minutes.
- remove from the heat and carefully stir in 1 cup of water and the butter.
- Add the apple chunks, cover and cook over high heat until tender, 8 to 10 minutes.
- Strain the apples and return the syrup to the saucepan.
- Peel, halve and core the remaining 3 apples and cut each half lengthwise into 8 slices.
- Add the slices to the syrup in the saucepan, cover and cook over high heat until tender, 3 to 5 minutes.
- Strain the apples and reserve the syrup separately; you should have about 3/4 cup.
- In a small bowl, whisk the cream with 1/4 cup of the reserved syrup.
- Whisk in the eggs.
- Preheat the oven to 350.
- Spoon the pureed apples into the tart shell.
- Spread the cooked apple chunks evenly on the puree.
- Arrange the apple slices in concentric circles on the puree and pour the custard over the top.
- Set the tart on a large baking sheet and bake for about 1 hour, or until the custard is set in the middle and the top is golden.
- In a small saucepan, boil the remaining syrup over moderate heat until reducing to about 1/4 cup.
- Drizzle the syrup over the tart and serve warm.