Apple Tart with Citrus Crust
The orange and lemon zest in the crust pairs well with the fruit in this classy dessert.
1 cup all-purpose flour
1 cup cake flour
1 pinch salt
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter
2 tablespoons granulated sugar
4 tablespoons cold water
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
4 Granny Smith apples
2 tablespoons butter
1/2 cup apricot jam
1/4 cup water
- To Prepare the Crust: Sift together flour, cake flour, and salt. Stir in the grated rind. Cut butter into the flour mixture with a pastry blender, until the mixture resembles coarse crumbs. Add the sugar and combine. Mix together the water and vanilla; add to the flour mixture, blending with a fork until it forms a loose dough. Pat the dough into a ball; flatten slightly and wrap in plastic wrap. Refrigerate dough for at least 30 minutes.
- Meanwhile, prepare the filling. In a small bowl combine sugar and cinnamon; set aside. Peel and core the apples, and cut into 1/16-inch slices. Set aside.
- Preheat the oven to 400°F (205°C).
- Remove the pastry from the refrigerator. On a lightly floured surface, use a rolling pin or heavy glass tumbler to roll dough into a circle with 10 to 11-inch diameter. To make lifting easier, fold circle in half and place over a 10-inch tart pan with a removable bottom, then unfold.
- Press the pastry into the pan, trimming the top edge level with the top of the pan. Arrange the apples in the pastry shell, first against the sides, then filling in the center. Combine cinnamon and sugar and sprinkle over the top. Dot with butter.
- Bake for 40 to 45 minutes, or until the crust is golden. Remove from the oven; place on a wire rack to cool.
- Meanwhile, heat the apricot jam with water in a small saucepan over medium heat. Cook until the jam liquefies. Generously brush mixture over the slightly cooled tart.
- Serve warm with a dollop of whipped cream or vanilla ice cream.
Makes 8 servings.