Fall Apple cinnamon tart

I PLAN on using this as a side dish for sausage gravy and homemade bread.


http://simplecravesandoliveoil.blogspot.com/2012/11/fall-apple-cinnamon-tart.html

ill serve half and half with it.

Fall Apple Cinnamon Tart
makes one 9 inch tart
adapted from barefoot contessa, smitten kitchen, & anne burrell

ingredients:
for  the crust
1 1/2 sticks cold unsalted butter
1 cup of all purpose flour
pinch of kosher salt
1/4 cup of ice water
for the apples
3 golden delicious apples
2-4 tablespoons of sugar
ground cinnamon to dust on top
1 tbsp cold unsalted butter, diced small
for the glaze
apple peels, cores, scraps
1/2 cup of sugar
enough water just to cover the scraps
1 teaspoon pure vanilla extract
steps:
for the crust
Roughly dice the cold butter. In a food processor, combine butter, flour, and salt. Pulse until crumbly and resembles the texture of grated cheese. Through the chute, drizzle in half the cold water and pulse until mixture forms a ball. Add the remaining water if needed and pulse in order to form a dough ball. Remove from food processor, form into a disk, and wrap in plastic wrap. The dough will be sticky. Refrigerate for at least 1 hour.

for the apples
Peel and core the apples, and put the scraps aside for the glaze. Slice the apples relatively thin, and set aside while rolling out the dough.

to assemble
Preheat your oven to 400 degrees F. Remove dough from the refrigerator and place  on a floured surface. Flour your rolling pin and roll out the dough to about 1/8-1/4 inch thick, depending on how thin you’d like your crust to be. Lay the dough in your tart pan, with the excess hanging over the sides. Take your rolling pin and roll over the top of the pan to crimp the excess dough for easy removal. Arrange apple slices in any design you’d like, but pack them tightly. Sprinkle the sugar all over the top, I used about 1/8 cup, and dust with as much or as little cinnamon as you’d like. Dice the tablespoon of butter into small cubes, and dot the top of the tart. Bake for 45-50 minutes on the middle rack.

for the glaze
Place all apple scraps plus any left over apple slices in a medium sized sauce pan. Add the sugar, enough water to cover the scraps, and the vanilla extract. Bring to a boil, then reduce to low-medium and let simmer while the tart bakes. The glaze should become slightly thicker as it cooks.

to finish
Remove tart from the oven. While that is slightly cooling, remove glaze from the stovetop and strain through a fine mesh sieve into a medium sized bowl. Discard the scraps. Brush the glaze all over the tart, including the crust. You will have a lot of left over glaze.

Serve warm, or let cool to room temperature and place in an airtight container. It should keep a few days.

Enjoy!

hmm.  no comments.  I am not sure if that is good or bad.