October 21, 2014

In the Kitchen: Apple Tart

Living in Virginia has dramatically changed my dietary habits. Shortly after moving here last summer I read Animal, Vegetable, Miracle by Barbara Kingsolver. Her focus on sustainable living made me reconsider my constant grocery store runs and year-round grapefruit addiction. My husband and I vowed to only eat 1 pound of meat a week and buy locally sourced produce as often as possible. Some days following these ideals aren't possible, but Animal, Vegetable, Miracle did make appreciate eating seasonally. I'm lucky to live in a county with it's own apple: The Albemarle Pippin. It is crisp and sweet, used mostly for cider, but also makes a delicious tart. Few things seem more appropriate on a beautiful fall day than a local apple, and maybe a little local cider too. 

Apple Tart 

1 cup flour 
1/2 tablespoon sugar 
1/4 teaspoon salt 
6 tablespoons unsalted butter, cold & diced 
1/4 cup ice water 

2 pounds apples, peeled, cored, & thinly sliced 
2 tablespoons unsalted butter, cold & diced 
2 tablespoons sugar 
1/4 cup apricot jam 

Preheat oven to 400 degrees 

Combine flour, sugar, and salt in a food processor. Add the butter, and pulse until butter is the size of a small pea. With food processor running, add ice water and pulse until combined. Work dough on a floured board and kneed into a ball. Wrap in plastic and chill for at least 30 minutes. 

Grease a 9 inch tart pan. Roll out dough until it is wide enough to fit in tart pan. Roll dough over rolling pin, and place on tart pan. Gently press dough into pan, and remove excess from edge. 

Arrange apple slices overlapping in a circle. Sprinkle with butter and sugar. Bake for 25-30 minutes. 

Allow tart to cool for 5 minutes, and then brush on apricot jam with a pastry brush. Serve warm or at room temperature. 

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