Apple Tart
Ingredients
- Dough:
- 1 C. sifted flour
- 8 Tbs. unsalted butter, cut into small pieces
- 1 Tbs. granulated sugar
- 1/8 tsp. salt
- 1 - 4 1/2 Tbs. ice water
- Filling:
- 3 lg. Granny Smith apples, peeled, cored and thinly sliced
- 1 Tbs. lemon juice
- 1 Tbs. granulated sugar
- 1/2 tsp. cinnamon
- 2 Tbs. heavy cream
- 1 Tbs. unsalted butter, cut into small pieces
Directions
Tart Shell:
Put flour, sugar and salt into food processor. Pulse until it looks coarse. Through feed tube, add ice water until it forms a ball. Wrap in plastic, refrigerate 1-2 hours or overnight. Let dough stand out until it is room temperature when ready to bake. Preheat oven to 400 degrees. Roll out dough on floured surface to fit a 9 or 10-inch tart pan. Prick bottom of tart pan dough. Refrigerate 30 minutes. Bake shell on bottom rack for 10-15 minutes.
Filling:
Toss the apple slices with lemon juice and place apples in a fanned out layer in tart shell, over lapping slightly. Combine sugar, cinnamon and sprinkle 2 tsp. over apples. Drizzle with cream and dot with butter pieces. Sprinkle remaining cinnamon sugar over apples. Bake for 30-35 minutes in a 400-degree oven. Serve warm topped with vanilla ice cream if desired.
