St. Louis Apple Tart

Submitted by A Messy Cook

"This scrumptious tart is a slightly modified version of a recipe from "The Food Journal of Lewis and Clark: Recipes for an Expedition." Its unique cornmeal crust makes it stand out from all the other apple desserts available. Serve with a big scoop of vanilla bean ice cream!"

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 8

ingredients

• Crust

• 1 cup unbleached flour
• 1⁄2 cup cornmeal
• 1⁄2 teaspoon salt
• 1⁄2 cup butter
• 3 -4 tablespoons ice water

• Filling

• 2 lbs cooking apples, peeled, cored, and sliced thinly
• 1⁄3 cup butter
• 1⁄3 1/3 cup sucanat or 1/3 cup brown sugar
• 1⁄2 teaspoon ground cinnamon

• Topping

• 2 tablespoons packed brown sugar
• 3⁄4 teaspoon lemon zest

directions

1. For crust, stir together dry ingredients; cut in butter until mixture resembles coarse crumbs, and add water one tablespoon at a time until dough holds together.
2. Wrap dough in plastic wrap and chill about 20 minutes.
3. For filling, melt butter, sugar, and cinnamon in skillet; add apple slices and cook over medium heat until tender, stirring occasionally (about 15 minutes).
4. Remove dough from refrigerator, and roll out between parchment paper to form an 8-10 inch disk; place dough in tart pan with removable bottom, and press up sides of pan.
5. With slotted spoon, spoon apple filling into tart crust.
6. Combine topping ingredients in small bowl and sprinkle over filling.
7. Bake for 30 minutes at 375 degrees, or until crust is golden brown; cool on rack.