Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4 medium-sized apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon apricot jam
- 1 tablespoon water
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. On a lightly floured surface, roll out the chilled dough into a circle that's about 1/8-inch thick. Transfer the dough to the tart pan and trim the edges. Prick the bottom of the crust with a fork.
5. In a small bowl, mix together the sugar, cinnamon, and nutmeg. Arrange the sliced apples on top of the crust, overlapping them slightly. Sprinkle the sugar mixture over the apples and drizzle the melted butter on top.
6. Bake the tart for 40-45 minutes, or until the crust is golden brown and the apples are tender.
7. In a small saucepan, heat the apricot jam and water over low heat until the jam is melted. Brush the jam mixture over the apples.
8. Let the tart cool for at least 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 31g
Protein: 2g
Fiber: 2g
Sugar: 15g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Any type of jam can be used instead of apricot jam.
Variations:
- Add chopped walnuts or pecans to the sugar mixture for extra crunch.
- Use a mixture of different types of apples for a more complex flavor.
- Add a teaspoon of vanilla extract to the dough for extra flavor.
Tips and tricks:
- Make sure the butter is chilled before using it in the dough.
- Don't overwork the dough, or it will become tough.
- To prevent the crust from getting soggy, sprinkle a tablespoon of flour on the bottom of the crust before adding the apples.
Storage instructions:
The apple tart can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the apple tart on a decorative platter or cake stand.
Garnishes:
Sprinkle powdered sugar on top of the tart before serving.
Pairings:
Serve the apple tart with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
A cup of hot tea or coffee pairs well with the apple tart.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the crust is too wet, add a tablespoon of flour at a time until it comes together.
- If the apples are not tender after baking, cover the tart with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and all equipment before and after handling food. Keep the apple tart refrigerated until ready to serve.
Food history:
Apple tart is a classic dessert that originated in France in the 16th century.
Flavor profiles:
The apple tart has a sweet and slightly tart flavor, with a buttery and flaky crust.
Serving suggestions:
Serve the apple tart warm or at room temperature.
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