Nov 162011

Ingredients

Pastry

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar or 2 tablespoons superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 lb very cold unsalted butter, diced
  • 2 tablespoons ice water

Filling

  • 1 1/2 lbs McIntosh apples (3 large)
  • 1/4 teaspoon grated orange zest

Topping

  • 1/4 cup flour
  • 1/4 cup granulated sugar or 1/4 cup superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 4 tablespoons cold unsalted butter, diced

Directions:

  1. For Pastry: Place the flour, sugar, and salt in a food processor fitted with a steel blade.
  2. Pulse a few times to combine.
  3. Add the butter and pulse 12-15 times, or until the butter is the size of peas.
  4. With the motor running, add the ice water all-at-once through the feed tube.
  5. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
  6. Turn the dough onto a well-floured board and form into a disc.
  7. Wrap in plastic and refrigerate for at least one hour.
  8. Meanwhile– preheat over to 450 degrees and make the filling.
  9. After the dough has been in the frig for one hour– Roll pastry into an 11-inch circle on parchment paper
  10. For Filling: Peel, core and cut apples into 8ths.
  11. Cut each wedge into 3 chunks.
  12. Toss with orange zest. I like to saute the apples in a little butter before filling the tart.
  13. Cover tart dough with the apples leaving a 1 1/2 inch border.
  14. Make topping: Combine flour, sugar, salt, cinnamon, and allspice in a bowl of food processor fitted with a steel blade.
  15. Add the butter and pulse until mixture is crumbly.
  16. Pour into a bowl and rub it with your fingers until it starts holding together.
  17. Sprinkle evenly over apples.
  18. Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
  19. Bake for 20-25 minutes until the crust is golden and the apples are tender.
  20. Serve warm or at room temperature with vanilla bean ice cream all drizzled with vanilla ice cream.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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