I suggest a mix of Golden Delicious, MacInrosh and Cortland apples for this recipe. I have a ton of apple cake, apple pastries, and apple pie recipes but this one is easy, make-ahead and looks exceptionally elegant. It's my own go-to recipe for so many occasions, especially holiday times.
Photo by Ryan Szluc
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup unsalted butter
1 egg yolk
1 tablespoon fresh lemon juice
4 to 6 tablespoons ice water
6-8 cups apples - pared, cored, sliced (1/4 inch thick) mixed varieties
1 cup sugar
½ teaspoon cinnamon
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1/3 whipping cream
1 egg yolk
2 to 3 tablespoons milk or half and half
Sugar for dusting
Stack two baking sheets together and line the top one with parchment paper.
For the crust, add the flour, sugar, and salt in the bowl of a food processor and process for a few seconds to blend. Then, drop chunks of butter on top and pulse to cut butter into flour mixture. Stop machine, add egg yolk, lemon juice and most of ice water. Pulse, then process until you have a soft mass of dough, adding additional ice water, as required, to make sure it holds together. Knead dough briefly on a floured work surface. Pat into a disc. Wrap well and refrigerate for 2 hours (or up to three days).
Prepare apples and place in a large bowl. Add the sugar, flour, cinnamon, vanilla and lemon juice and toss together. Preheat oven to 425. F.
Roll out dough to12 inches and place on baking sheet. Create a crust (folding over 1 1/2 inchs of dough inward). Place fruit mixture inside. With a paring knife, trim off excess dough so that dough is flush with pan edges. Drizzle the cream over the fruit. Meanwhile, freeze excess dough 20 minutes.
Grate frozen dough with a cheese grater. Brush tart edges with egg wash and then sprinkle on shredded dough to decorate.
In a small bowl, mix milk or half and half together with egg yolk. Brush top pastry with this.
Place baking pan on parchment lined baking sheet. Bake for 30 minutes. Reduce heat to 375 F. and bake for another 15 to 20 minutes (until pastry is golden brown and juices run).
Cool well (several hours) before removing from pan. Dust with confectioners’ sugar before serving if desired.
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