Shredded Dough Apple Tart
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
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).
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.
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