Apple TartFrom EL PARADERO BED & BREAKFAST INN
- 2 1/4 cups all purpose flour
- 1/8 cup corn starch (1/2 of ¼ equals 1/8th)
- 2 sticks butter, room temperature
- 2/3 cup granulated sugar
- 2 extra large egg yolks
- 6 Large Granny Smith Apples, peeled, cored and cut into one-quarter-inch slices
- 2 Tablespoons butter
- 1/3 cup orange juice
- ½ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Preheat oven to 350 degrees
Need a 10-inch tart pan with removable bottom
In a food processor place the following ingredients:
2 1/4 cups all purpose flour
1/8 cup corn starch (1/2 of ¼ equals 1/8th)
2 sticks butter, room temperature
2/3 cup granulated sugar
Pulse until ingredients are crumbly.
Add 2 extra large egg yolks and pulse until dough pulls together.
Press in the bottom of tart pan and up the sides completely. Prick the inside of dough with a fork, place on cookie sheet and refrigerate for 30 minutes or longer. Place in middle rack of oven and bake for 25-28 minutes until golden.
6 Large Granny Smith Apples, peeled, cored and cut into one-quarter-inch slices
2 Tablespoons butter
1/3 cup orange juice
½ cup granulated sugar
1 ½ tablespoons ground cinnamon
Place apples in sauté pan with butter, orange juice, granulated sugar and ground cinnamon. Stir well and cook over medium heat with a lid on the pan about 18-20 minutes. Check often and stir. Cook until fork tender.
Let tart shell cool, spread 1 can of Solo brand apricot filling or almond filling over bottom of tart shell. Fill with apples.