Pies, Crisps and Cobblers

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.

Servings

10-inch tart

Level

Medium

Pastry

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

Tart

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

Pastry

  • 1
    Combine flour and salt.
  • 2
    Cut in butter until mixture resembles coarse crumbs. Do not over mix.
  • 3
    Gradually sprinkle in water, stirring gently. Add only enough water to moisten and bind the dough.
  • 4
    Form into disc, wrap in plastic wrap and refrigerate for 30 minutes before rolling.
  • 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
    Preheat oven to 400°F.
  • 2
    Arrange sliced apples tightly together with core-side down in the pastry shell.
  • 3
    Thoroughly combine sugar and cornstarch. Sprinkle sugar mixture over the apples and top with thin slices of butter.
  • 4
    Place tart pan on rimmed baking sheet.
  • 5
    Bake for 45- 50 minutes or until the apple slices have browned edges and the crust is completely baked.
  • 6
    Warm apple jelly to liquefy and then brush it over the tart while it is still hot.