Applesauce Apple Tart
Thinly sliced apples sit on top of a thick and chunky homemade applesauce. This is a perfect dessert any time of year, but it is especially delicious when the fall apples arrive. Serve this tart warm or cold plain, or with sweetened whipped cream or vanilla ice cream.
Recipe type: Dessert | Fruit Tart
Serves: 8 to 10 servings
Pan: 10 inch round tart pan with removable bottom Pastry: Sweet Tart Pastry Prep: Partially Baked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate
Sweet Tart Pastry:
- 1½ cups all-purpose flour, plus additional for work surface
- ¾ cup confectioners’ (powdered) sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold, cut into ¼ inch pieces
- 1 large egg yolk
- 2 to 3 tablespoons whipping (heavy) cream or half-and-half cream
- 5 large granny smith apples (about 2 pounds)
- ¼ cup firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons water
- 2 large granny smith apples
- 1 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 tablespoons apricot jam
- 1 tablespoon water
Sweet Tart Pastry:
- In a medium-sized mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir together the egg yolk and 2 tablespoons cream. Drizzle the egg mixture around the sides of the bowl into the flour mixture, and use a kitchen fork to mix the flour and egg mixture together until the dough starts forming clumps. Tip: If the dough seems too dry and is not forming into clumps, add another tablespoon of cream.
- Gather the dough together and form dough into a ball, then flatten the ball into a 6-inch disc. wrap the disc with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 12-inch circle and fit into one 10-inch round tart pan with a removable bottom.) Tip: dough can also be rolled between 2 lightly floured sheets of parchment paper.
- Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the overhang back over the inside of the sides of the pan, creating a double thickness to reinforce the sides of the tart crust, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Place on a baking sheet, cover with plastic wrap and freeze tart shell until firm, at least 30 minutes.
- While tart shell is freezing, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
- Remove chilled tart shell from freezer. line the chilled pie shell with foil or parchment paper, leaving a two-inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
- Bake: Bake 20 minutes or until the pastry is dry and the edges have just begun to color. Remove from oven and carefully remove the foil and pie weights by gathering the edges of the foil and pulling out. Set the pan on a wire cooling rack to cool to room temperature, about 30 minutes, before adding the filling.
- Peel, core, and cut apples into ¼ inch sized pieces. Place apple pieces into a medium-sized heavy bottomed pot with brown sugar, cinnamon, salt, lemon juice, and water. Cook apple mixture over medium-low to medium heat, stirring frequently, until apples are very soft, 20 to 30 minutes. Remove from heat and scrape apple mixture into a bowl.
- Use a potato masher or back of a spoon to mash the warm apples until only a few apple chunks remain. It should look like a thick and chunky applesauce. Set aside to cool to room temperature, about 30 minutes.
- Peel the apples, cut in half, and remove the core. Thinly slice each apple half into slices, about ⅛ inch thick.
- Spread the applesauce filling in the tart shell, spreading evenly with the back of a spoon or small offset spatula.
- Arrange the apple slices on top of the applesauce filling in 2 circular rows, slightly overlapping the slices to cover the filling.
- Brush the melted butter over the top of the apples with a pastry brush. Tip: you can also drizzle the butter over the top in place of using a pastry brush.
- Sprinkle the sugar over the top of the apples.
- Bake: Bake the tart until the apple slices are soft when pierced with the top of a knife and the pastry edges are golden brown, about 45 to 50 minutes.
- Remove from oven. Place on a wire cooling rack and let cool about 10 minutes before glazing.
- Heat apricot jam and water in a small bowl in the microwave for 30 to 60 seconds or until the jam turns to liquid. Stir well.
- Use a pastry brush to brush the warm apricot glaze over the apple slices and top edge of the pastry crust.
- When tart if completely cooled, unmold the tart from the pan and serve at room temperature or refrigerate and serve cold. Refrigerate leftovers.
Adapted From: Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003; Food Network