Best Deluxe Apple Tart Recipes

DELUXE APPLE TART

Steps:

• Prepare pastry:.
• In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if necessary 1 teaspoon at a time.
• Pat pastry into bottom and up side of a 9-inch tart pan with a removable bottom; refrigerate.
• Peel, quarter, and core 3 apples and cut into even 1/8 inch slices to make about 3 cups.
• In a medium bowl, toss apple slices with lemon juice and 2 tablespoons sugar.
• Peel and core remaining apples; cut into chunks.
• In blender or food processor, combine 1/4 cup water with about 1/3 of the apple chunks.
• Cover and process at high speed until apples are pureed.
• Add remaining apple chunks, a third at a time; blend until smooth.
• Spoon into a 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar.
• Over high heat, heat to boiling.
• Reduce heat to medium-high; cook, uncovered, about 20 minutes or until very thick. There should be about 1 1/2 cups applesauce.
• Preheat oven to 400 degrees.
• Spread applesauce evenly over pastry.
• Arrange reserved apple slices, closely overlapping, to form concentric circles around pie.
• Bake for 45 minutes or until apples slices are tender and lightly browned.
• Remove pie to wire rack.
• Strain remaining apricot preserves through a sieve into a small saucepan.
• Over medium-high heat, heat to boiling.
• Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon.
• Brush mixture evenly over top of tart.
• Cool tart in pan on rack.
• Remove outer ring of tart pan before serving.

DELUXE APPLE TART

Steps:

• Crust: Combine flour, baking powder, and salt; cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk over surface; stir with a fork until ingredients are moistened. Shape into a ball; chill at least an hour. Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into an 11x17x1/2-inch tart pan or an 11-inch round tart pan with a removable bottom. Set aside. Almond Mixture: Position knife blade in food processor bowl. Add almonds; process until finely ground. Add sugar, egg and butter; process until well mixed. Spread mixture evenly over the bottom of the pastry; set aside. Filling: Combine water and lemon juice. Peel and core apples; cut into 1/4-inch-thick slices. Dip apples in lemon juice mixture; drain well. Arrange apples so slices are overlapping on top of Almond Mixture. Sprinkle with sugar and cinnamon. Dot with butter. Bake at 400° approximately 1 hour. Combine peach preserves and water; cook over low heat, stirring constantly, until melted. Press through a sieve; add the brandy. After removing tart from oven, carefully brush syrup over tart. Cool. Remove rim of pan before serving.

DELUXE APPLE TART

Steps:

• Crust: 1 - in medium bowl, knead flour, butter, salt, 2 tablespoons sugar and 2 tablespoons water until dough forms a ball, adding a little more water if it is needed. 2 - Pat pastry into bottom and up side of 9-inch tart pan with removable bottom; refrigerate piecrust. Top layer: 3 - Quarter 3 apples; with sharp knife, peel, core and cut in 1/8-inch-thick slices to make 3 cups. 4 - In medium bowl with spoon, toss apples with lemon juice and 2 tablespoons sugar. Sauce: 5 - Peel and core remaining apples; cut into chunks. In blender, puree 1/4 cup water and 1/3 of apple chunks. Add remaining chunks, 1/3 at a time; blend until smooth. In 3-quart pan, heat puree, 1/3 cup apricot preserves and 1/4 cup sugar to boiling. Reduce heat; cook, uncovered, 20 minutes or until very thick, stirring frequently. Assemble: 6 - Spread apple sauce (about 1 1/2 cups) evenly over piecrust. Preheat oven to 400 deg F. 7 - Place apple slices, closely overlapping, in concentric circles on pie. Bake 45 minutes or until apple is tender and lightly browned. Remove to rack. 8 - Strain remaining apricot preserves through sieve into 1-quart saucepan and stir in 1 tablespoon sugar. 9 - Over medium-high heat, heat to boiling; cook 2 minutes more or until mixture coats spoon. 10-Brush the apricot mixture evenly over pie. Cool pie on wire rack. Remove pan side to serve.