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Apples : A Tart That’s A Crisp

Johanne Killeen and George Germon, of Al Forno Restaurant in Rhode Island, recommend Empire apples for this tart recipe from their forthcoming “Al Forno Cookbook” to be published by Harper & Row in February.

APPLE CRISP TART

Processor Tart Dough

1/4 cup flour

1/4 cup superfine sugar

1/4 cup cold unsalted butter

1 1/2 pounds (3 large) apples (such as Empire or Jonagold)

Roll 1 disk dough into 15-inch circle on lightly floured surface. Transfer to baking sheet.

Combine flour and sugar in mixing bowl. With 2 knives or fingertips, blend in butter until mixture crumbles and holds together in irregular lumps.

Peel, core and quarter apples. Cut each quarter into 3 chunks. Spread apples on dough, leaving 1 1/2-inch border. Sprinkle apples with butter mixture and bring dough border up and over apples. Press dough at base where it folds to keep in place during baking.

Bake at 450 degrees 20 minutes until crust is golden and apples are tender. (Check tart after 12 minutes and if topping is browning too quickly, place sheet of foil over tart.) Transfer to rack and cool 10 minutes. Serve warm. Makes 6 to 8 servings.

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Processor Tart Dough

1 cup cold unsalted butter

2 cups unbleached flour

1/4 cup superfine sugar

1/2 teaspoon kosher salt

1/4 cup ice water

Cut butter into 1/2-inch cubes and chill at least 10 minutes. Place flour, sugar and salt in bowl of food processor fitted with steel blade. Pulse on/off few times to combine. Add butter and toss with fingers to coat with flour. Pulse on/off 15 times or until mixture is size of small peas.

With motor running, add ice water all at once through feed tube. Process about 10 seconds, stopping before dough becomes solid mass. Turn out onto sheet of foil, pressing loose particles into dough. Roughly form dough into 2 (6-inch) disks. Wrap individually in foil and refrigerate at least 1 hour. Makes dough for 2 tarts.

Note: Dough can be stored in refrigerator up to 2 days or in freezer up to 2 weeks. Defrost frozen dough, wrapped, on counter 30 to 45 minutes or until still quite cold but pliable.


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