Categories Food Processor Fruit Dessert Bake Thanksgiving Vegetarian Back to School Apple Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Make filling:
- In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.) Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
- Make topping:
- Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.
- Make pastry dough when filling and topping are done:
- Preheat oven to 375°F.
- Cut butter into 1/2-inch pieces. In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
- Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Line shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
- Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes, or until topping is golden. Cool tart in pan on a rack. Tart may be made 1 day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.
- Serve tart with whipped cream or ice cream.
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ASHA Tamang
[email protected]I wouldn't recommend this recipe to a beginner baker. It's a bit tricky to get the crust right.
Abdullah Mohamed
[email protected]Overall, I thought this tart was a good recipe. With a few adjustments, it could be even better.
Kika Keshi
[email protected]The crumble topping was a bit too thick for my taste. I would use less flour next time.
Crystian Gilchrest
[email protected]The tart was a bit dry. I would add more butter to the crust next time.
Muna Tamang
[email protected]I found the tart to be a bit too sweet for my taste. I would reduce the amount of sugar next time.
Aladdin Jinu
[email protected]This tart is a great way to use up leftover dried apples.
Noor Zaman
[email protected]I loved the combination of flavors in this tart. The apples, cinnamon, and nutmeg were perfect together.
Chris Arce
[email protected]The tart was delicious! The crust was flaky and the filling was perfectly sweet and tart.
Frank Welling
[email protected]This recipe was easy to follow and the tart turned out beautifully. I will definitely be making it again.
Melanin Magic
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved the unique flavor and texture.
sean oakley
[email protected]This tart is the perfect fall dessert. It's warm and comforting, and the spices really shine through. I highly recommend it!
kochumon pbabu
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The crumble topping is especially delicious, and I love the way the dried apples give the tart a chewy texture.
noid
[email protected]This dried apple tart was a delight! The flavors were perfectly balanced, the crust was crispy and flaky, and the crumble topping added a wonderful texture. It was easy to make and a hit with my family.