APPLE-MEMBRILLO TART

Apple-Membrillo Tart image

Provided by Martha Stewart

Time 2h

Yield Serves 8 to 10

Number Of Ingredients 6

1/2 recipe Test Kitchen's Favorite Pate Brisee
4 ounces membrillo (quince paste), such as Mitica, room temperature
2 small Granny Smith apples, cored, peeled, and cut into 1/8-inch slices
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Marcona almonds, grapes, and blue cheese, such as Bayley Hazen, for serving

Steps:

Preheat oven to 400 degrees. Roll out dough into a 1/4-inch-thick rectangle; fit into a tart pan. Trim edges flush with pan. Prick dough lightly with a fork and freeze until firm, 15 minutes.
Reserve 1 tablespoon membrillo; mash remainder with 1 teaspoon water until spreadable. Using an offset spatula, spread evenly over dough in pan. Shingle apples over top. Brush with 1 tablespoon butter; sprinkle with sugar. Bake until pastry is golden and apples are browned and tender, about 1 hour. Meanwhile, in a small saucepan over medium, heat reserved membrillo with 1 tablespoon water and remaining 1 tablespoon butter, stirring often, until smooth.
Remove tart from oven; brush apples with glaze. Return to oven; bake until apples just darken in spots and caramelize, about 10 minutes more. Let cool completely before slicing. (Tart can be stored, loosely covered, at room temperature up to 1 day.) Serve with almonds, grapes, and cheese.