Apple Tart

This impressive dessert features slices of mildly-tart Gala apples arranged over a golden, buttery pastry that’s sprinkled with sugar and glazed with a glistening layer of apple jelly.

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Apple Tart

Pastry

  1. 1¼ cup all-purpose flour
  2. ¼ teaspoon salt
  3. ½ cup (1 stick) cold Danish Creamery Butter, cut in ½-inch cubes 3 to 4 Tablespoons cold water

Tart

  1. 5 or 6 Gala apples, peeled, cored and sliced 1/4-inch thick
  2. ¼ cup sugar
  3. 1 Tablespoon cornstarch
  4. ¼ cup (½ stick) cold Danish Creamery Butter, sliced thinly
  5. 3 Tablespoons apple jelly

Pastry

  1. 1

    Combine flour and salt.

  2. 2

    Cut in butter until mixture resembles coarse crumbs. Do not over mix.

  3. 3

    Gradually sprinkle in water, stirring gently. Add only enough water to moisten and bind the dough.

  4. 4

    Form into disc, wrap in plastic wrap and refrigerate for 30 minutes before rolling.

  5. 5

    Roll out dough into a 12” round; fit it into a 10-inch tart pan with removable rim, trimming away excess. For best results freeze tart shell before filling.

Tart

  1. 1

    Preheat oven to 400°F.

  2. 2

    Arrange sliced apples tightly together with core-side down in the pastry shell.

  3. 3

    Thoroughly combine sugar and cornstarch. Sprinkle sugar mixture over the apples and top with thin slices of butter.

  4. 4

    Place tart pan on rimmed baking sheet.

  5. 5

    Bake for 45- 50 minutes or until the apple slices have browned edges and the crust is completely baked.

  6. 6

    Warm apple jelly to liquefy and then brush it over the tart while it is still hot.

Source: Challenge Home Economist

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