A delicious apple tart, featuring green apples! Best served hot and with vanilla ice cream.
The kitchen fills with the aroma of cinnamon and apples, and no matter what time of year it is, I am overwhelmed with the cozy warmth of Fall. Even when it is cold outside, it is always warm inside of my kitchen. To me, Fall means bonfires with loved ones, snuggling up with a hot cup of tea and a book, and hearing the drum-line playing during half-time shows at my local high school football games. It is safe to say the Fall is my favorite time of year, so it stands to reason that something that reminds me of the season should be my favorite treat. Usually, I bake for others: cookies for my sister, cakes for my mother, and so on and so forth. This apple tart is the only item that I make for myself, simply because I love it so much. The best part of this recipe is that it is simple and easy and tastes just as good, if not better, than a traditional French tart.
This recipe calls for five apples, so I suggest using Granny Smith apples because their inherent sour taste pairs well with the cinnamon and brown sugar. I also suggest using Kosher salt due to its effect on leavening and texture in baking, however, you can use other salt types. I find that cutting the apples in half before thinly slicing them allows for a greater ease in arranging the slices in the tart. The total time (preparation and baking) should be an hour and a half.
For the Crust:
1 ⅓ Cup All-Purpose Flour
¼ Cup Brown Sugar
½ Teaspoon Kosher Salt
10 Tablespoons Melted Butter
¼ Teaspoon Ground Cinnamon
For the Filling:
5 Apples, peeled, cored, and thinly sliced
⅓ Cup Brown Sugar
Juice of half of a lemon
1 Teaspoon Ground Cinnamon
1 Teaspoon Pure Vanilla Extract
For the Topping:
1 Tablespoon White Sugar
3 Tablespoons Butter, cut into small cubes
1 Tablespoon Melted apricot preserves
Preheat conventional oven to 350° Fahrenheit. Bake about an hour.
In a large bowl, toss apples, brown sugar, lemon juice, ground cinnamon, and vanilla all together. Set to the side. In another large bowl, sift together flour, brown sugar, kosher salt, and ground cinnamon. Add melted butter and mix until dough forms. Press mixture into 10” or 11” tart pan with a removable bottom, pressing down with fingers until the dough is smooth. Arrange apples over crust, sprinkle with white sugar, and dot with butter. Bake until crust is golden and apples are tender, about an hour. Once done, brush with melted apricot preserves and serve hot. Add some vanilla ice cream or whipped cream for an extra treat!