French Apple Tart
- For the Crust:
- 1 1/4 cups soft wheat flour
- 1/4 cup all-purpose flour
- Pinch of salt
- 1/4 cup sugar
- 1 large egg
- 3 tablespoons shortening
- 2 tablespoons cold water
- For Topping & Filling
- 2 large apples (I used Jonathan), peeled, cored and cut into 1/4-inch thick slices
- 2 addition apples, peeled cored, and chopped
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon, divided
- 1/2 teaspoon cloves, divided
- 1 teaspoon lemon juice, divided
- 1 teaspoon lemon zest, divided
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
Preparation time 10mins
Cooking time 40mins
Adapted from livingthegourmet.com
Preheat oven to 350 degrees F.
For the Crust:
In a large bowl, whisk together flours, salt and sugar. Add egg, shortening and water. Mix until a soft, pliable dough forms. If it seems too sticky add a touch of more flour; if it's crumble add more water, 1 spoonful at time. Knead gently and press into a tart dish. Bake for about 20-25 minutes or until edges are slightly golden. Remove and let cool.
For Topping & Filling:
In a large pan over medium heat, cook down the apple slices with 2 tablespoons brown sugar, ½ teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon lemon juice and ½ teaspoon lemon zest. Cook until the apples just begin to soften (figure 3-5 minutes). Remove from pan and transfer to a plate to cool.
In a large glass bowl, toss the chopped apples with 2 tablespoons white sugar, cornstarch, ½ teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon lemon juice and ½ teaspoon lemon zest. Place in pan and cook down until soft. Take a pastry blender and mash the softened apple chucks. The mixture should be thick and slightly caramelized. Remove from heat.
Pour the caramelized apples onto the crust.
Arrange the apple slices in concentric circles over the caramelized apple sauce and bake tart for about 15 additional minutes.
Removed and let cool before serving.