Wednesday, November 18, 2015

Apple Tart

Perfect Pairing:  Ice Cream

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I have been a married woman for 6 whole months!  Time is just flying by, and we are having such a great time.   A few random thoughts after 6 months…..

  • We love Monday nights.  I teach Zumba on Tuesday and Wednesday nights, and Thursday is our regular pre-weekend date night, so Monday nights tend to be a home cooked meal and some quality couch/DVR/football time.  I never thought I would love Mondays so much.
  • It is super weird having someone pay all of your bills after being on your own for a decade.
  • We need more closet space.
  • Chris loves my cat, Molly.  This might not seem like a big deal, but it is a really big deal.  On National Cat Day (there is a day for everything) Chris posted this on Facebook.  She is officially no longer MY cat, and is OUR cat.
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  • We need more closet space.



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Thanksgiving!! Every food blogger’s favorite holiday.  

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Of course you have to have pumpkin pie (and pecan pie) on your dessert table, but there is always room for something apple related, right?  

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My family loves our shared apple pie recipe, but this apple tart is a fun change.  It is super simple but still really delicious and, dare I say, lighter?  It is like the thin crust version of deep dish pizza, but… pie. 

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I used my favorite press, no-mess, pie crust recipe for the base.  It is so simple and honestly better than any roll-out crust I have tried.  


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The crust is topped simply with Granny Smith apple slices, sugar, and butter. 


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After it is baked the entire dessert is brushed with apricot jam and sprinkled with cinnamon.  The jam is thinned a bit with brandy, or rum, or water if you don’t have those. 


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I would most definitely pair this with ice cream.  Fantastic. 




Apple Tart

Lindsay at Perfecting the Pairing



Ingredients:

Crust:
  • 1 ½ cups flour
  • 1 tsp sugar
  • ½ tsp salt
  • ½ cup vegetable oil
  • 3 Tb milk

Tart:
  • 3 Granny Smith apples
  • ½ cup sugar
  • 4 Tb cold butter, cubed
  • 1/3 cup apricot preserves or jelly
  • 2 Tb brandy/rum/water
  • Cinnamon


Directions:
Preheat the oven to 400 degrees F.  In a large bowl whisk the flour, one teaspoon sugar, and salt.  In a small dish whisk the vegetable oil and milk until emulsified.  Add the oil mixture to the flour mixture and combine with a fork until all flour is combined.  Press the crust into a 8-10 inch tart pan with a removable bottom.

Peel and core the apples.  Slice the apples into ¼ inch slices and arrange in the crust.  Sprinkle the ½ cup sugar evenly over the top and scatter the cubed butter across the top.  Place the tart pan on a baking sheet to catch any juices.  Bake for 40-50 minutes until the crust is lightly browned and the apples are softened. 


In a small bowl add the apricot preserves/jelly with the 2 Tb of liquid.  Heat in microwave until loose, whisk to combine.  Brush a layer over the top of the tart and sprinkle with cinnamon.  Serve with ice cream or whipped cream.

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