September’s Nashua Telegraph Feast section had a delicious apple tart recipe:
FOR THE CRUST
- 1¼ cups flour
- ½ cup (1 stick) cold, unsalted butter
- 3 tablespoons whipping cream
- 3 tablespoons firmly packed light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
FOR THE FILLING
- 1½ pounds baking apples, peeled, cored, sliced into ¼ inch slices (Jonamac, Honey Crisp, Mutsu)
- ¾ cup sugar
- 1⁄ 3 cup whipping cream
- ¼ cup flour
- 3 egg yolks
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
DIRECTIONS
- Preheat oven to 375 degrees. Butter a 9-inch round tart pan with removable bottom or 9-inch pie pan.
- Combine flour, butter, cream, 1 tablespoon brown sugar, cinnamon, and salt in food processor, or using a pastry blender or your hands; blend until the mixture resembles coarse meal (you want little lumps of butter remaining).
- Transfer ½ cup of the mixture to a small bowl and blend in remaining 2 tablespoons brown sugar. This is the streusel mixture that will go on top of the tart.
- Press remainder of the crust mixture into the bottom and sides of the tart or pie pan. Bake until crust is lightly browned, about 20 min. Remove from oven and reduce oven temp to 350 degrees.
- Mix together sugar, cream, flour, egg yolks, lemon juice, and vanilla. Pour filling into crust. Arrange apples in a circle on top of filling and sprinkle with reserved crust mixture. Bake until filling is set and apples are tender, about 40-50 minutes. Check to make sure it isn’t burning, but the apples need to be tender.
- Garnish with ice cream or whipped cream.
Serves 8