ATK French Apple Tart

americastestkitchen.com

Megan Miller

subheading: Crust:

1 ⅓ cups (6 ⅔ ounces) all-purpose flour

5 tablespoons (2 ¼ ounces) sugar

½ teaspoon salt

10 tablespoons unsalted butter, melted

subheading: Filling:

10 Golden Delicious apples (8 ounces each), peeled and cored

3 tablespoons unsalted butter

1 tablespoon water

½ cup apricot preserves

¼ teaspoon salt

note: BEFORE YOU BEGIN

You may have extra apple slices after arranging the apples in step 6. If you don’t have a potato masher, you can puree the apples in a food processor. For the best flavor and texture, be sure to bake the crust thoroughly until it is deep golden brown. To ensure that the outer ring of the pan releases easily from the tart, avoid getting apple puree and apricot glaze on the crust. The tart is best served the day it is assembled. You may have extra apple slices after arranging the apples in step 6. If you don’t have a potato masher, you can puree the apples in a food processor. For the best flavor and texture, be sure to bake the crust thoroughly until it is deep golden brown. To ensure that the outer ring of the pan releases easily from the tart, avoid getting apple puree and apricot glaze on the crust. The tart is best served the day it is assembled.

Directions at americastestkitchen.com

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