Caramelized apple tart

10 servings

Ingredients

Quantity Ingredient
1¾ cup All-Purpose Flour; plus
2 tablespoons All-Purpose Flour
1½ tablespoon Sugar
½ teaspoon Salt
6 tablespoons Solid Vegetable Shortening; chilled
6 tablespoons Unsalted Butter; cut into pieces
7 tablespoons Cold Water
Nonstick Vegetable Spray
1 cup Sugar
⅓ cup Fresh Lemon Juice
¼ cup Water
1¼ teaspoon Ground Cinnamon
¾ teaspoon Lemon Peel; grated
½ teaspoon Ground Nutmeg
⅛ teaspoon Ground Cloves
4 pounds Tart Green Apples
6 tablespoons Unsalted Butter
Vanilla Ice Cream

Directions

PASTRY

FILLING

For pastry, combine flour, sugar and salt in a food processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Using on/off turns, blend in enough water 1 tb at a time to form a dough that just holds together. Gather dough into a ball; flatten into a disc. Wrap in plastic and chill for 30 minutes.

Lightly spray a 10" tart pan with 2" sides with nonstick cooking spray. Roll dough out between sheets of plastic wrap to a ⅛" thick round. Peel off top sheet of plastic. Invert dough onto bottom and up sides of pan. Peel off plastic. Trim edges. Refrigerate for 30 minutes.

Preheat oven to 375øF. Line tart crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Pierce bottom of crust with fork. Bake crust until golden brown, about 20 minutes. Cool.

For filling, mix first 7 filling ingredients in a large bowl. Peel, core and quarter apples and add to sugar mixture. Let stand 45 minutes, stirring occasionally. Preheat oven to 375øF. Melt 3 tb butter in each of 2 heavy large skillets over medium-low heat. Add half of apples and their juices to each skillet and simmer. Cover and cook 8 minutes until sugar caramelizes and apples are tender, turning occasionally, about 12 minutes.

Arrange apples on their sides in tart crust, overlapping slightly.

Spoon caramelized juices over. Bake 20 minutes. Cool slightly. Serve warm with ice cream.

Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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