Apricot glazed apple tart
A decadent Apricot Glazed Apple Tart that is perfect for a sweet treat after a meal. This dessert is ideal for lacto ovo vegetarians and covers 12% of your daily requirements of vitamins and minerals. Best enjoyed during the holiday season, especially Thanksgiving or Christmas.
Ingredients
flour
187.5 g
salt
1 pinch
unsalted butter
1.5 sticks
water
236.59 ml
sugar
3.5 Tbsps
red apples
4 large
ground cinnamon
2 tsps
apricot preserves
2 Tbsps
Method
- In a food processor, pulse 1 1/2 cups of the flour with the salt.
- Add the cold butter and process just until the butter is the size of peas, about 5 seconds.
- Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds.
- Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
- Line a large baking sheet with parchment paper.
- Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
- In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion.
- Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar and cinnamon. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- Preheat the oven to 40
- Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through.
- Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
Nutrition:
Carbs
90 g
Fat
35 g
Protein
5 g
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