Recipe

Apple Tart with Cookie Crust

Recipe
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Photo by Meredeth M

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
Meredeth M's Notes: This was a recipe that I got from an issue of Woman's Day Magazine from Oct. 2nd 1990 My husband loved it but wanted more of a sweet "cookie" type crust so I changed it to be more sweet...
This was a recipe that I got from an issue of Woman's Day Magazine from Oct. 2nd 1990

My husband loved it but wanted more of a sweet "cookie" type crust so I changed it to be more sweet with an almond or vanilla taste depending on my mood. It is easy to make, if you are in a rush you can skip placing apples perfectly. It works with peaches and almond flavoring. I have used blueberries also and added a bit more sugar

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Serves 6

Pastry:

1 1/4 cup all purpose flour Ask a question about this ingredient

1/2 cup cold butter cut into 10 pieces Ask a question about this ingredient

3 tablespoons ice cold water Ask a question about this ingredient

1/2 teaspoon coarsely grated lemon peel Ask a question about this ingredient

1 tablespoon fresh lemon juice Ask a question about this ingredient

1/4 cup white sugar Ask a question about this ingredient

1 teaspoon vanilla extract Ask a question about this ingredient

Filling:

4 large golden Delicious Apples Ask a question about this ingredient

1/4 cup white sugar Ask a question about this ingredient

1/2 teaspoon ground nutmeg Ask a question about this ingredient

2 tablespoons butter or margerine Ask a question about this ingredient

Have ready a pie pan 9 or 10 inch.
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To make pastry in stand mixer mix with Wisk type attachment, mix the flour and butter until coarse crumbs form. With mixer running add water, lemon peel, juice, sugar and flavoring of your choice. Process until dough leaves sides of bowl.
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Gather dough into a ball, flatten, wrap in waxed paper and refrigerate 30 minutes or just until firm enough to roll out.
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Meanwhile peel apples and cut each apple in half from top to bottom. Remove core and cut out stem and bud ends. Turn halves cut sides down and slice thin.
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Heat oven to 425 Degrees F. I usually roll dough out between two sheet of waxed paper that that I have floured a bit - my edges are uneven, although I try to flatten the dough while it is still in the waxed paper before I roll it so that is as round as possible. After I have my circle, I peel away the waxed paper away one side of waxed paper and fit it into the pie pan with sides overhanging the edges.
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Leaving about 2 inches, arrange apples in concentric circles from outside of the bottom of the pie plate toward the middle. Sprinkle with sugar-nutmeg mixture, then dot with butter. Fold edges of pastry over apples. It looks like a package with an uneven rim.
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Bake 15 minutes at 425 degrees. Reduce oven temperature to 375 Degrees and bake 35 minutes longer or until apples are tender and pastry is golden brown. Put tart onto wire rack to cool. Before serving, dust with confectioners’ sugar, ice cream or whipped cream.
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Options: Peaches in season work equally well. If you feel like experimenting, I have used a splash of Grand Marnier liquor over apples or peaches in addition to dots of butter just before putting in the oven. I have also used ½ teaspoon of cinnamon with sugar in the apple filling for a different taste. It seems that no matter what you do to this recipe it is always good.
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