Apricot Glazed Apple Tart
Apricot Glazed Apple Tart takes around 45 minutes from beginning to end. One serving contains 682 calories, 6g of protein, and 35g of fat. This lacto ovo vegetarian recipe serves 4 and costs $1.59 per serving. If you have flour, sugar, butter butter, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 3 would say it hit the spot. It works well as a dessert. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Tarte Aux Abricots - Glazed French Apricot Tart With Almonds, Honey-Tart Cherry Glazed Salmon with Rustic Tart Cherry Salsa, and Orange glazed Apple Apricot Crisp.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/2 cups all-purpose flour, plus 1 tablespoon
Pinch of salt
1 1/2 sticks cold unsalted butter cold unsalted butter<
cup ice water
3 1/2 tablespoons sugar
4 larges red apples, such as Golden Delicious, peeled, cored and cut into 1/4-inch-thick slices
2 teaspoons cinnamon
2 tablespoons apricot preserves, melted and strained
2 tablespoons apricot preserves, melted and strained
Equipment:
food processor
baking paper
baking sheet
rolling pin
bowl
oven
wire rack
Cooking instruction summary:
In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar and cinnamon. Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Preheat the oven to 400. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
Step by step:
1. In a food processor, pulse 1 1/2 cups of the flour with the salt.
2. Add the cold butter and process just until the butter is the size of peas, about 5 seconds.
3. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds.
4. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
5. Line a large baking sheet with parchment paper.
6. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
7. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion.
8. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar and cinnamon. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
9. Preheat the oven to 40
10. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through.
11. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
Nutrition Information:
covered percent of daily need
