BAKED SWEET PASTRY CRUST FOR 11-INCH TART (PAGE 208)
2 LEMONS
4 LARGE GRANNY SMITH APPLES (2 POUNDS), PEELED AND CORED
4 LARGE GOLDEN DELICIOUS APPLES (2 POUNDS), PEELED AND CORED
6 TABLESPOONS BUTTER OR MARGARINE
1/2 CUP PLUS 9 TABLESPOONS SUGAR
1 1/2 TEASPOONS VANILLA EXTRACT
1/4 TEASPOON GROUND NUTMEG
1/3 CUP APRICOT PRESERVES, PRESSED THROUGH A SIEVE
How to make this recipe:
Prepare dough as directed through chilling in 11-inch fluted tart pan. Line and weight tart shell, bake, and cool as directed.
From lemons, finely grate 1 1/2 teaspoons peel and squeeze 2 tablespoons juice. Reserve 2 Granny Smiths and 1 Golden Delicious apple for top. Slice remaining apples. In large skillet, melt 4 tablespoons butter over medium-high heat. Add sliced apples and cook 5 minutes. Cover, reduce heat to medium, and cook 15 minutes, or until very tender. Stir in lemon peel and juice, 1/2 cup sugar, vanilla, and nutmeg. Cook, stirring frequently, 25 to 30 minutes until puree is very thick and has reduced to 2 1/4 cups. Cool to room temperature.
Meanwhile, preheat oven to 375° F.
Thinly slice remaining apples. Spoon puree into tart shell and spread evenly. Arrange apple slices, overlapping in concentric circles, on puree. Melt remaining 2 tablespoons butter. Brush apples slices with butter and sprinkle with remaining 2 tablespoons sugar.
Bake 45 to 50 minutes, until apples are tender when pierced with a knife. Cool tart on wire rack 10 minutes. Remove side of pan and cool completely. When cool brush apple slices with sieved preserves. Prep 90 minutes, Bake 72-80 minutes
Makes 12 servings
Nutrition information: EACH SERVING: ABOUT 355 CALORIES, 2 G PROTEIN, 52 G CARBOHYDRATE, 16 G TOTAL FAT (10 G SATURATED), 3 G FIBER, 59 MG CHOLESTEROL, 210 MG SODIUM.
Rate this recipe:
