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Name: Apple Tart
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: For the crust:; 1 stick butter cut into pea size pieces; 1 cup all-purpose flour plus extra for rolling; 1/4 cup sugar; Pinch salt; 1 lemon, zested; 1 egg yolk; 2 to 3 tablespoons ice water; For the filling:; 1 cup sugar; 1/4 cup apple cider; 1/2 lemon, juiced; 1 vanilla bean seeds scraped; 1 stick butter cut into pats; 6 apples, such as Golden Delicious Granny Smith, McIntosh or your favorite baking apple, peeled, c; Mascarpone cheese mixed with 2 tablespoon sugar

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INGREDIENTS

For ; the crust:
1 stick butter ; cut into pea size pieces
1 cup all-purpose flour ; plus extra for rolling
1/4 cup sugar
Pinch ; salt
1 lemon, zested
1 egg yolk
2 to 3 tablespoons ice water
For ; the filling:
1 cup sugar
1/4 cup apple cider
1/2 lemon, juiced
1 vanilla bean ; seeds scraped
1 stick butter ; cut into pats
6 apples, such as Golden Delicious ; Granny Smith, McIntosh or your favorite baking apple, peeled, c
Mascarpone ; cheese mixed with 2 tablespoon sugar

INSTRUCTIONS

Directions

To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.

Preheat the oven to 425 degrees F.

To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!

Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.

Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.

Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

NOTES

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Apple Tart

For the crust:
1 stick butter cut into pea size pieces
1 cup all-purpose flour plus extra for rolling
1/4 cup sugar
 Pinch salt
1 lemon, zested
1 egg yolk
2 to 3 tablespoons ice water
 For the filling:
1 cup sugar
1/4 cup apple cider
1/2 lemon, juiced
1 vanilla bean seeds scraped
1 stick butter cut into pats
6 apples, such as Golden Delicious Granny Smith, McIntosh or your favorite baking apple, peeled, c
 Mascarpone cheese mixed with 2 tablespoon sugar

Directions

Preheat the oven to 425 degrees F.

Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.

Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

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Nutrition

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Serving Size: 1 recipe (663g)
Recipe Makes: 1

Calories: 2165
Calories from Fat: 1703 (79%)

Amt Per Serving		% DV

	Total Fat 189.2g	252 %
	Saturated Fat 117.9g	590 %
	Monounsaturated Fat 49.6g
	Polyunsanturated Fat 8.2g
Cholesterol 695.7mg		214 %
Sodium 71544.4mg		2467 %
Potassium 379.8mg		10 %
Total Carbohydrate 107.1g		32 %
	Dietary Fiber 6.6g	27 %
	Sugars, other 100.5g
Protein 17.6g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2165

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