Gravenstein Apple Tart

The Gravenstein apple is simply one of the vital perfect baking and cooking apples.

A tart is a pastry crust with shallow sides, a filling, and no highest crust.

This tart calls for the apples to be cooked faster than they are situated inside the crust. Once baked, this Gravenstein apple tart will also be delicate and crispy and feature the Gravenstein’s distinctly delicious sweet-tart style. Served warmth with crème fraîche or delicate whipped cream this is a heavenly dessert.

Table of Contents

Creator Steve Albert

Yield 6 servings

Elements

For Filling:

2 pounds (900g) Gravenstein apples
1 tablespoon (15ml) lemon juice
¼ cup (50g) effective sugar
3 tablespoons (40g) butter
crème fraîche or delicate whipped cream

For Pastry:

2 cups (225g) all-purpose flour
pinch of salt
1 tablespoon (15ml) effective sugar
⅔ cup (150g) butter, diced
1 egg yolk
2 tablespoons (30ml) chilled water

Instructions

Peel, core, quarter, and slice apples.
For Pastry: Sift the flour, salt and sugar proper right into a bowl. Decrease inside the butter until the mix resembles effective crumbs.
Combine the egg and water and sprinkle over the sugar, flour, and salt. At the side of your fingers, mix and knead until simple. Cover with plastic wrap and sit down again for 30 minutes.
For Filling: Place the sliced apples in a bowl; sprinkle with lemon juice and sugar and toss to combine.
Melt the butter over a medium heat in a large heavy frying pan and add the apple slices. Cook dinner dinner for 12 minutes stirring the apples until they simply start to turn golden brown. Remove the frying pan from the heat and put aside.
Preheat the oven to 190ºF (375ºC).
Frivolously flour a work flooring and roll out the pastry to 12 inches (30 cm) round; trim the edges even. Transfer the pastry to a baking sheet.
Place the apple slices on the pastry round leaving a few 2 inch (5 cm) border around the edge. Gain the pastry up around the apple slices. The apple slices spherical edges will also be tucked in and the center will also be open.
Bake for 35-40 minutes until the pastry is crisp and turns golden brown.

Notes

Serve warmth with crème fraîche or delicate whipped cream.

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Gravenstein Apple Tart – Harvest to Table