Apple Tart

APPLE TART

SERVINGS: 20

24 GREEN APPLES, PEELED, CORED AND SLICED THIN

8 OZ BUTTER, MELTED

8 OZ SUGAR

FOR THE PASTRY DOUGH:

18 OZ PASTRY FLOUR OR CAKE FLOUR

9 OZ BUTTER, UNSALTED IN SMALL PIECES

2 EGGS

4 OZ COLD WATER

PINCH OF SALT

PREPARATION:

COMBINE FLOUR, SALT, BUTTER AND EGGS IN FOOD PROCESSOR AND TURN ON. ADD WATER AND STOP MACHINE. (DON'T OVER MIX). IF NEEDED, FINISH MIXING BY HAND. REFRIGERATE DOUGH FOR 1 HOUR BEFORE USING. ROLL VERY THIN; CUT OUT A CIRCLE WITH A SALAD PLATE FOR THE DIAMETER. ARRANGE SLICED APPLES, FANNED OUT, AROUND THE TART DOUGH. TOP WITH 1 OZ SUGAR. BAKE IN 350 DEGREE OVEN ON PARCHMENT PAPER FOR ABOUT TEN MINUTES, OR UNTIL BROWN. OPTIONAL: SERVE SLIGHTLY WHIPPED CREAM ON THE SIDE.

CARAMEL SAUCE:

2 LB SUGAR

12 OZ WATER

2 PT HEAVY CREAM

PREPARATION:

BRING SUGAR AND WATER TO A BOIL AND COOK UNTIL IT CARAMELIZES. STOP COOKING BY ADDING THE CREAM AND COOK SLOWLY UNTIL ALL OF THE SUGAR DISSOLVES.

 


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