柯俊年與阿曼達的膳食學堂

書煒和泠泠一起動手做的蘋果派~

不用派盤,簡單又好做喔 

Crust

1 1/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 1/2 tablespoons (about) ice water
1/2 tablespoon Vodka (optional or replace with water)


1 1/2 pounds apples(3 or 4) cut into thin slices (a firm tart apple works best)
6 tablespoons sugar
pinch of nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon all purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
1 egg, beaten to blend (for glaze)

1/4 cup apricot preserves

For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add vodka to ice water. Add 2 tablespoons of ice water vodka mixture; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.
 

For topping:
Preheat oven to 400°F. Toss apples, 4 tablespoons sugar, nutmeg and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange apples on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until apples are tender and crust is golden, about 45 minutes to one hour.

Stir preserves in saucepan over low heat until melted. Brush over apples. Cool tart 1 hour on baking sheet. Serve with ice cream or freshly whipped cream.

http://half-bakedbaker.blogspot.com/2009/04/rustic-apple-tart.html