The original version of this tart recipe is printed in the Children's World Cookbook but the instructions asked for an ingredient not listed in the ingredient list so I have had to combine my own tart making experience with this recipe & this is the result. :) Prep time includes refrigerator time so actual prep may be less than posted. Posted for ZWT-5.
- 2⁄3 cup flour
- 1⁄3 cup butter, chilled & cut into small pieces
- 2 tablespoons sugar
- 1 egg yolk, beaten
- 1 -2 tablespoon cold water
- 1 lb cooking apple
- 1 tablespoon butter
- 2 -4 tablespoons sugar (to taste or depending on your choice of apple)
- 1⁄2 teaspoon lemon zest
- 1⁄4 teaspoon cinnamon
- 3 apples
- 2 tablespoons apricot preserves
- 2 tablespoons hot water
- Sift flour into a large mixing bowl.
- Add chilled pieces of butter and rub the butter into the flour with your fingers until the mixture looks like breadcrumbs.
- Add the 2 Tablespoons of sugar.
- Mix in the beaten egg yolk and enough of the 1-2 Tablespoons of cold water to make a ball of dough. Cover and refrigerate for 30 minutes.
- Preheat oven to 400°.
- Peel, core and slice the cooking apples.
- In large skillet melt the 1 Tablespoon of butter and stir in sugar, lemon zest and cinnamon.
- Add the sliced apples and saute over medium heat, stirring occasionally for 7-10 minutes, or until the apples are soft.
- Gently mash the apples with the back of a spatula or spoon and continue to cook and stir til most of the liquid has evaporated. Remove from heat.
- Roll dough int a big circle, about 1 inch thick, on a floured board.
- Line an 8 inch tart pan with the pastry. Prick it with a fork and trim the edges with a knife. Bake for 10 minutes.
- Spoon the cooked apple into the pastry shell.
- Slice the eating apples and arrange them in circkles on top of the cooked apple.
- Mix the apricot preserves with the hot water and brush over the sliced apples to glaze them.
- Bake tart for 30 minutes.
- Serve slices of tart either hot or cold with whipped cream or vanilla ice cream.