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