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Pastry Crust: Roll out the pastry and fit it
into a 8 or 9 inch (20 to 23 cm) tart pan (instructions for how to roll out the
pastry are given in the recipe for the Sweet Pastry Crust). Prick the bottom of the shell and chill for 20
minutes.
Preheat oven to 400 degrees F (205 degrees
C) and place rack in center of oven.
Line the
unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with
pie weights or beans, making sure the weights are to the top of the pan and
evenly distributed over the entire surface. Bake crust for 20 to 25 minutes
until crust is dry and lightly browned. Remove weights and cool crust on
wire rack. When cool, spread a thin layer of warm apricot glaze over
the bottom and sides of the tart to seal the crust and prevent it from getting
soggy. Let the glaze dry between 20 - 30 minutes.
For Apple Tart: For bottom layer of apples: Peel, core, and slice three of the apples. In a
large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in
between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.
Add the apples and sauté over moderate heat,
stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently
mash the apples with the back of a spatula or spoon and stir the mixture until
most of the liquid has evaporated. Remove from heat and let cool.
For top layer of apples:
Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the
other 2 - 4 tablespoons (25 - 50
grams) sugar and 1/4 teaspoon cinnamon. Add the apples and sauté until they begin to soften,
approximately 5 minutes. Set the cooked apples aside.
Spoon the applesauce
mixture into the cooled and glazed pre-baked tart shell. Arrange
the apple slices in concentric circles over the applesauce, and
brush with 1 - 2 tablespoons (13-26 grams) melted butter. Bake the tart on a baking
sheet in a preheated 350 degree F (177 degree C) oven for
25-30 minutes or until the apples are nicely browned and soft. Remove from
oven and sprinkle the tart with confectioners' sugar, cover the edges of tart
with foil, and broil it under a preheated broiler about 4 inches from the heat
until the edges of the apples are golden brown and crisp. Once the tart has
cooled lightly glaze the apple slices with warm apricot glaze.
Apricot Glaze:
In a small saucepan heat the apricot preserves
until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac
or water. Use this glaze to seal the baked tart shell and to brush the top of
the finished tart.
Serve the tart warm or
at room temperature with softly whipped cream or vanilla ice cream.
Makes 1 - 8
or 9 inch (20 or 23 cm) tart.
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