fresh apple tart from scratch

After apple picking came the obligatory apple baking day. I decided to make a tart, rather than a pie, to test out my new Le Creuset tart pan. I went with a shortbread crust (because I love shortbread more than any other cookie) and made the tart to look like a dahlia (one of my favorite flowers), so all in all it was a delicious customized tart, so feel free to customize to your favorite things!

Ingredients (for 1 tart made with a 9" tart pan):
Shortbread crust:
2 egg yolks
2 tbs cold water
1 3/4 cups flour
1 stick of cold butter, diced
Pinch of salt 
 
Apple filling:
3 extra-large apples (4 medium-sized) cored, peeled, and sliced (retain cores & peels)
2 cups water
2 tbs sugar
2 tbs butter, diced
2 tbs brown sugar
1 tbs cinnamon

Directions:
1. Mix the egg yolks with the cold water and whisk until well combined.
 
2. Place the flour into a food processor, along with 1 stick of diced cold butter and a pinch of salt. Pulse several times until the mixture resembles fine breadcrumbs.

3. Add the egg yolk and water mixture to the dry mixture and pulse until the breadcrumb texture forms into larger chunks. Beware not to overwork!

4. Turn mix onto a clean, floured space and bring together to make a dough. Shape into a semi-flattened ball and cover in saran wrap. Place in refrigerator for at least 30 minutes. 

5. While waiting for pastry, peel and core apples (easiest with a melon baller if you do not have a corer). Place peel & core remnants in a small pot, cover with 2 cups of water and add 2 tbs sugar. Bring to a boil. Boil down to a syrup, strain, and reserve liquid.

 

 

 

 
6. Cut apple pieces into small slivers (1/8"). Preheat oven to 375 degrees.

7. Remove the pastry from the fridge and roll out on a clean, floured space. Transfer to tart pan and lightly press on sides and bottom. 

8. Arrange apple slices accordingly in the tart pan. Sprinkle with brown sugar and cinnamon. Dot apple slices with diced butter. Pour 1/4 cup of apple syrup over tart and pop into preheated oven. Bake for 45 minutes (turning & adding 1/4 cup of apple syrup each 15 minutes) until bubbly and browned.

 

 

 9. Remove and enjoy by itself or with vanilla ice cream!

 

 

 

 

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