by Marge Perry & David Bonom
Pamper your guests when you serve each their own individual apple tart. Drizzle the sauce over the tarts to serve—and then pass the extra.
1 1/3 cups all-purpose flour
2 tsp sugar
1/8 tsp salt
4 tbsp cold unsalted butter, cut into small bits
3 tbsp cold vegetable shortening
1 tsp cider vinegar
3 1/2-4 tbsp ice water
4 about 2 pounds golden delicious apples, peeled, cored and thinly sliced
4 tbsp + 2 tsp sugar, divided
1 tsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 large egg yolk, lightly beaten
1 cup Riesling or other semi-sweet wine
1 tsp vanilla extract
2/3 cup sugar
1/4 cup water
3 tbsp cold unsalted butter
- Combine the flour, sugar, and salt in a medium bowl. Cut the butter and shortening in with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the vinegar and water, 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times until it just comes together; press it into a 4-inch wide disk; wrap in plastic wrap and refrigerate at least 1 hour.
- Arrange 2 oven racks in the upper third and lower third of the oven. Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper.
- Combine the apples, 4 tablespoons of the sugar, flour, cinnamon and nutmeg in a bowl; toss until well mixed. Divide the dough into 6 even pieces (about 2-ounces each). Working one piece of dough at a time on a lightly floured surface, roll the dough out to a 6-6 1/2-inch diameter circle. Transfer to the baking sheet and repeat with the remaining dough. Divide the apple mixture among the dough circles, leaving a 1-inch border around the edges. Fold the outer edge of each dough in over the apples toward the center, forming pleats or folds to make it fit. Lightly brush each dough with the egg yolk and sprinkle with the remaining 2 teaspoons sugar. Place one baking sheet in the upper third and one in the lower third of the oven. Bake 15 minutes then rotate the baking sheets up and down and front to back. Continue baking until the crusts are golden and the apples are tender, about 10-12 minutes longer. Remove from the oven and cool at least 15 minutes before serving.
- While the tarts bakes, make the sauce. Combine the wine and vanilla extract in a small saucepan over medium-high heat. Bring to a boil and reduce to a scant 1/2 cup. Combine the sugar and water in a separate saucepan and bring to a boil, stirring until the sugar dissolves, over medium-high heat. Cook until the sugar is golden, about 7-8 minutes. Remove the sugar from the heat and carefully pour in the wine mixture (it will bubble up). Return to the stove over medium-low heat and simmer, whisking, until slightly thickened, 2 minutes. Remove from the heat and whisk in the butter until melted. Serve sauce over the tarts.
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