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Dried Apple Tart With Crisp Crumble Topping
Ingredients
- 12 ounce dry apples
- 1/4 c. packed light brown sugar
- 4 c. water
- 2 c. apple cider
- 1 Tbsp. fresh lemon juice
- 4 x (3-inch) cinnamon sticks
- 6 Tbsp. cool, unsalted butter, cut into
- 1/4 x inch pcs
- 3/4 c. all-purpose flour
- 1/4 c. granulated sugar
- 1 x recipe pastry dough of your choice, rolled out and fit into an
- 11 x inch tart pan with a removable fluted rim Whipped cream or possibly vanilla ice cream as garnish
Directions
- In a large kettle simmer the first 6 ingredients with a healthy pinch of salt, covered, about 15 min or possibly so till the apples are plumped.
- Simmer uncovered, stirring occasionally, about 1 hour or possibly till thick.
- Throw away cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered. Preheat oven to 375 degrees F. In a food processor pulse butter, flour and granulated sugar till crumbly. Transfer topping to a bowl and chill, covered, till ready to use. Line pastry shell with foil and bake in middle of oven till shell is set, about 12 min. Gently remove foil and bake shell till edge is golden brown, about 5 min. Immediately spoon filling into shell and crumble topping proportionately over filling. Bake tart in middle of oven 30 min or possibly till topping is golden brown. Cold tart in pan on a rack. Serve tart with whipped cream or possibly ice cream.
- Serves 8.
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