• Apple Season - 13

    From Dave Drum@1:3634/12 to All on Thu Sep 29 15:08:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maman's Apple Tart
    Categories: Pies, Pastry, Fruits
    Yield: 6 servings

    1 1/4 c A-P flour
    3 tb Sugar; divided
    1 1/4 ts Kosher salt
    1 ts Baking powder
    5 tb Chilled, unsalted butter; in
    - 1/2" cubes, divided
    3 tb Shortening
    2 tb Whole milk
    1 lg Egg; lightly beaten
    2 lg Empire or Cortland apples;
    - peeled, cored, in 8 wedges
    - each
    2 tb Apricot preserves;
    - microwaved slightly to
    - soften

    Set the oven (w/rack in the center) @ 375ºF/190ºC.

    Meanwhile, in a large bowl, whisk together the flour, 1
    tablespoon sugar, the salt, and the baking powder. Add 3
    tablespoons butter and the shortening and, using your
    fingers, rub the fat into the flour mixture to form
    coarse, pea-size pieces. Add the milk and egg, and stir
    with a wooden spoon until just combined. Press the dough
    together with your hands and transfer it to a 9-inch
    glass pie plate. Press the dough evenly along the bottom
    and sides of the pie plate. Refrigerate until firm to
    the touch, 30-35 minutes.

    Retrieve crust from the fridge, then arrange apple
    wedges side by side, overlapping slightly around the
    bottom of the crust, like the spokes of a wheel, pushing
    gently into the dough as you go. Halve any remaining
    apple wedges and place them in the center of the tart.
    Sprinkle with remaining sugar and dot with remaining
    butter, then transfer to the oven and bake until the
    crust is golden and apples are tender when poked with a
    knife, 35-40 minutes. (If the edges begin to brown
    before the fruit is tender, cover them with strips of
    aluminum foil.) Remove the tart from the oven and use a
    pastry brush to carefully brush the apricot preserves
    over the apples; return the tart to the oven and
    continue baking until the preserves melt over the fruit
    in a thin, glossy layer, 4-6 minutes more. Set the tart
    aside to cool at room temperature for at least 15
    minutes before serving.

    By: Jacques Pepin

    RECIPE FROM: https://www.saveur.com

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