APPLE SLAB TART
A rosy applesauce filling is topped with artfully arranged, paper-thin apple slices in this autumnal tart. A glaze made with apple brandy and quince paste gives the dessert a spectacular finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Make one 12-by-15 tart
Number Of Ingredients 16
Steps:
- Pate Sucree Extra: Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and shape into a rectangle. Wrap tightly and refrigerate until chilled, about 1 hour.
- On a lightly floured piece of parchment, roll out dough to a 17-by-14-inch rectangle. Using a paring knife, lightly trace a 1-inch border around perimeter of dough (this border will be folded up over the filling to form the tart crust, leaving a 15-by-12-inch rectangle for the filling). Transfer to a rimmed baking sheet and refrigerate at least 1 hour.
- Filling: Combine McIntosh apples, 2 pounds red apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes. To remove skins, use chopsticks, or pass apples through a medium-mesh sieve or a food mill fitted with the fine disk. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months.
- Preheat oven to 375 degrees. Spread 2 cups applesauce evenly over chilled dough, staying within 1-inch borders (reserve remaining applesauce for another use).
- Halve, core, and thinly slice crosswise remaining 3 to 4 red apples with a mandolin or a very sharp knife, reserving scraps. Shingle 6 slices into a 3-inch square on top of filling in one corner of tart. Brush with lemon juice to keep from browning. Repeat process with remaining apple slices, placing as closely as possible to the previous 3-inch square of apples and alternating the direction of the shingling in a grid pattern (you should have 4 rows of 5).
- Fold over 1-inch border of dough to create crust. Brush with egg wash and sprinkle generously with sanding sugar. Bake, rotating halfway through, until crust is deep golden brown all over, 45 to 55 minutes. Transfer sheet to a wire rack and let cool completely.
- Glaze: In a medium saucepan, cook reserved apple scraps, 1/2 cup water, sugar, apple brandy, quince paste, and salt over low heat until very soft. Whisk in butter, then strain mixture through a mesh sieve. Brush apples on tart with glaze to coat; let dry. Tart is best served at room temperature.
APPLE SLAB PIE (TART)
Steps:
- Pastry: Combine the flour and salt. Work in the butter, then sprinkle in the water, mixing until cohesive. Form pastry into two rectangles, wrap in plastic, and refrigerate for 1 hour. Filling: Mix all the ingredients (except egg wash). Roll one piece of pstry into a 17" x 7" rectangle, trimming the edges. Roll the second piece into a 16 x 6" rectangle, trimming again. Place the smaller rectangle on the pan and brush with egg wash. Spread the filling over the pastry, leaving 3/4" wide bare edges. Center the other piece of pastry over the apples and press down, crimping the edges with a fork to seal. Brush with egg wash and cut several vents. Maybe sprinkle w/sugar, too. Bake for 15 minutes at 425F, then reduce the heat to 375F and bake for 12 to 14 minutes until golden brown. Drizzle w/caramel, cut into wedges. Serve w/ice cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
The Ingredients
To make an apple slab tart, one needs the following ingredients:- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter, cut into pieces
- 4-5 apples, peeled and thinly sliced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup brown sugar
- 1 egg
- 1 tbsp water
The Preparation Process
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, and salt.
- Using a pastry blender or two knives, mix in the butter until the mixture resembles coarse sand.
- Press the mixture into a 9x13 inch baking dish, making sure to press against the corners and edges.
- In another mixing bowl, mix the apples, cinnamon, nutmeg, and brown sugar. Spread the mixture evenly over the crust.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of the crust with the egg wash.
- Bake for 45-50 minutes until the edges are golden brown.
- Allow the tart to cool before cutting into even pieces.