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Apple Cream Tart

This luscious and beautiful to look at tart is so easy to make with a dough that is made in seconds in a food processor. Grating the butter while still frozen and working it quickly into the dough results in a flaky and tender crust. The crust can be the canvass for other fruits as well.


Tart Crust

2 cups unbleached all purpose flour

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1 stick frozen, unsalted butter


3 medium size Yellow Delicious apples, peeled and thinly sliced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 egg yolks

1 cup heavy cream


Preheat the oven to 400F.

Combine the flour, 2 tablespoons sugar, salt and baking powder in a bowl. Grate the butter on a stand cheese grater over the largest holes and mix quickly into the flour with a fork or pastry blender until the mixture looks like coarse crumbs.

Dump the mixture into a 9 inch lightly greased fluted tart pan.Pat the mixture evenly into the pan and set aside.

Arrange the apples slices on the crust in an overlapping pattern filling in the entire surface.

Combine the remaining sugar, cinnamon, cloves, and nutmeg in a small bowl and sprinkle it evenly over the apple slices.

Place the tart on a rimmed baking sheet and bake for 15 minutes.

Meanwhile whisk the egg yolks in a small bowl with the heavy cream. Pour evenly over the apples and bake 30 minutes longer or until the top is golden brown.

Remove the tart from the oven and cool on a rack for 10 minutes. Cut into wedges and serve warm.


From Ciao Italia Family Classics by Mary Ann Esposito, St.Martins Press, NY 2011






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