Apple Tart with Crumb Topping
Yield: 8-10 servings
Cook Time: 50 minutes
Tips: To create the perfect flaky pie crust, press pie crust mixture into pan just firmly enough to retain its shape, yet still retaining its flaky, crumbly texture.
Suggestion: Delicious warm from the oven or at room temperature. served ala mode with a scoop of vanilla ice cream and/or whipped cream.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup confectioners' sugar
- pinch of salt
- 3/4 cup unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup pcked light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 lbs. fuji apples
Directions
Preheat oven to 375° F.
In a food processor, combine flour, confectioners' sugar and salt and pulse briefly to blend. Cut butter into 1-inch pieces and add to the processor along with the vanilla extract. Pulse again until the butter is well-blended with the flour and the mixture has the texture of coarse sand with a few small pebbles.
In a food processor, combine flour, confectioners' sugar and salt and pulse briefly to blend. Cut butter into 1-inch pieces and add to the processor along with the vanilla extract. Pulse again until the butter is well-blended with the flour and the mixture has the texture of coarse sand with a few small pebbles.
Set aside 1 cup of the mixture, then pour the remaining mixture into a 10-inch deep-dish pie pan. Press the dough gently onto the bottom and sides of the pan, pressing just enough to retain its shape yet still have a flaky quality. Tip: If your fingers stick to the dough, lightly dust them with flour as needed.
Add brown sugar, cinnamon and cloves to the reserved 1 cup of dough mixture. Stir to blend.
Peel and core the apples, then cut them into 1/8-inch-thick slices (Tip: A mandoline slicer will make slicing apples into uniform slices much easier). Arrange apple slices in the tart shell in even layers. After every 3 layers, sprinkle 2 tablespoons of the brown sugar, cinnamon and clove mixture evenly over the apples. Arrange the final layer of apples in a tidy fashion, overlapping the slices to create an attractive pattern. Sprinkle the last remaining brown sugar, cinnamon and clove mixture on top.
Bake until the apples are very tender and the top is lightly browned (about 50 minutes). Allow to cool, then cut into individual servings and serve.
Add brown sugar, cinnamon and cloves to the reserved 1 cup of dough mixture. Stir to blend.
Peel and core the apples, then cut them into 1/8-inch-thick slices (Tip: A mandoline slicer will make slicing apples into uniform slices much easier). Arrange apple slices in the tart shell in even layers. After every 3 layers, sprinkle 2 tablespoons of the brown sugar, cinnamon and clove mixture evenly over the apples. Arrange the final layer of apples in a tidy fashion, overlapping the slices to create an attractive pattern. Sprinkle the last remaining brown sugar, cinnamon and clove mixture on top.
Bake until the apples are very tender and the top is lightly browned (about 50 minutes). Allow to cool, then cut into individual servings and serve.