La Cipollina Recipe
French Apple Tart
Serves- 6-8 people
Ingredients
- 1.5 cup all purpose flour
- ¼ cup granular sugar
- 1/8 tsp. salt
- ½ cup room temperature butter
- 1 egg
- 1 tbsp. cinnamon-divided
- 1 tbsp. lemon zest
- 6 tbsp. granular sugar
- 2 tbsp butter, divided
- ½ cup apricot preserves
- 1 tbsp. water
Pie Crust:
- Place the butter in a mixer and mix until softened.
- Add in egg, and allow to incorporate
- Add flour slowly and salt
- Have ready a 8' baking pan with removable bottom
- On a flat work service, roll pasty out to a 12" circle
- Place into baking pan, using your thumbs, mold the outsides into the cracks of the pan
- Prick the bottom of the dough to prevent from rising while baking
- Bake at 400 for 20-25 minutes until golden brown
Apple tart Filling:
- Peel, Core and slice 6 apples
- In a sauce pan, melt 1 tbsp. butter and stir in 3 tbsp. granular sugar, lemon zest and ½ tbsp. cinnamon
- Add the apples and cook for 10 minutes over moderate heat. Mash the apples using a spoon or spatula.
- Remove from heat and let cool
Top of Tart Apples:
- Peel and core and slice 1/4 " thick slices
- Melt 1 tbsp. butter and stir in 3 tbsp. granular sugar and remaining cinnamon
- Add apples, cook for 5 minutes
- Set aside to cool
Putting It together:
- Spoon the applesauce mixture into the prebaked apple tart
- Arrange the sliced apples on top circularly
- Bake for 25 minutes at 350
Glaze to top Apple Tart:
- Once the tart has cooled glaze the top
- In a sauce pot combine ½ cup apricot preserves and 1 tbsp. water
- Bring to a boil, and strain, then brush on top of the tart