You may also like
Categories:
heavy cream egg yolks eggs vanilla sugar flour vanilla bean kosher salt light rye flour flour sugar kosher salt cold unsalted butter water unsalted butter sugar vanilla vinegar
Viewed: 39 - Published at: 3 years agoIngredients
- 2 1/4 cups heavy cream
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 vanilla bean, chopped
- Pinch of kosher salt
- 1 1/4 cups light rye flour, preferably Bob's Red Mill
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter, cubed
- 6 tablespoons ice water
- 3 tablespoons unsalted butter
- 1/3 cup sugar
- 1 Granny Smith applepeeled, cored, quartered and sliced 1/8 inch thick
- 1/2 vanilla beansplit lengthwise and seeds scraped, pod reserved for another use
- 2 tablespoons Champagne vinegar
Method
- Make the custard In a blender, puree all of the ingredients until smooth.
- Transfer to a bowl, cover and refrigerate for 3 hours.
- Meanwhile, make the pastry In a food processor, pulse the light rye flour with the all-purpose flour, sugar and salt to blend.
- Add the butter and pulse until it is the size of small peas.
- Drizzle in the ice water and pulse until the pastry just starts to come together.
- Turn the pastry out onto a work surface and gather into a ball.
- Flatten to a 1-inch-thick disk, wrap in plastic and refrigerate for 1 hour.
- Meanwhile, make the pastry On a lightly floured work surface, using a lightly floured rolling pin, roll out the pastry 1/8 inch thick.
- Place a 9-inch, deep-dish glass pie plate upside down on the pastry as a template and cut out a round that is 1 1/2 inches wider than the dish.
- Transfer to the pie plate; fold the edge under itself and crimp decoratively.
- Refrigerate for 30 minutes.
- Meanwhile, make the pastry Preheat the oven to 350.
- Line the pastry with parchment paper and fill the pie dish with pie weights.
- Bake for about 1 hour and 15 minutes, until the shell is golden brown all over and cooked through.
- Cover the pie rim with foil if it gets too dark.
- Transfer the pie to a rack and let cool completely, about 1 hour.
- Meanwhile, make the caramelized apples In a large skillet, cook the butter with the sugar over moderate heat until bubbling and caramelized, about 3 minutes.
- Add the apple and vanilla seeds and cook, stirring occasionally, until the apples are very tender and caramelized, about 5 minutes.
- Carefully add the vinegar and simmer until the caramel is slightly thickened, about 3 minutes.
- Meanwhile, make the caramelized apples Preheat the oven to 325.
- Scatter half of the apples in the shell.
- Strain the custard into a bowl and pour it into the shell.
- Cover the crust with foil to prevent it from burning.
- Meanwhile, make the caramelized apples Bake the tart for about 1 hour and 15 minutes, until the custard is golden and just set.
- Spoon the remaining caramelized apples on top.
- Transfer the tart to a rack and let cool to room temperature.
- The tart can be served at room temperature but is best chilled.
