Apple Tart

Here’s a little secret.  I don’t like apple pies.  My first encounter with apple pies was after midnight mass one year, and they passed out McD’s apple pies, that overwhelming taste of cinnamon was just a shock to my system.  Later on, I started to bake and I made apple pies, cause it was pretty easy to make.  But I didn’t really like them.  But this, this recipe is ooh-la-la.
It’s really best eaten hot, but it’s really awesome cold straight out of the fridge too.  Just don’t try to reheat it.

Print Recipe

Apple Tart

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Ingredients

• 4 apples peeled, cored, and sliced
• 1/3 cup packed brown sugar
• 1/2 Juice of lemon
• 1 tsp ground cinnamon
• 1 tsp vanilla bean paste
• 1 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 10 tbsp butter melted
• 1 tbsp sugar
• 2 tbsp butter cut into small cubes
• Melted apricot preserves

Instructions

Filling

• In a medium bowl, combine brown sugar, lemon juice, cinnamon and vanilla, mix well
• Add sliced apples and mix well, set aside

Crust

• In a medium bowl, combine flour, brown sugar, cinnamon, salt and mix well
• Pour in melted butter, mix until it before a dough ball
• Press onto a pie pan or tart pan, try to be as even as possible.
• Preheat oven to 350F
• Put the apple slices into the tart carefully as the fruit would be macerated and breaks easily. Try to pack it in as tight as possible, since the apples shrink when baked.
• Sprinkle some sugar on top of the apples for some carmelization, and space out the cubes butter on the apples.
• Bake for 60 minutes, remove from oven, and brush the melted apricot preserve for that professional bakery shine.