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Author Notes: This recipe is inspired by one of my very favorite bloggers, Orangette. This is a recipe that Orangette got from a friend of hers, so the recipe has gone through several hands and iterations. I've adapted it a bit further, and everyone raves about it whenever I bring it into work. —cooklocal
- 5 tablespoons butter, cold
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- .5 teaspoons cinnamon
- 1 egg
- 1 teaspoon vanilla extract
- Cut the butter into small chunks.
- In the bowl of a stand mixer or a large mixing bowl, beat the butter, flour, baking powder, sugar, and cinnamon until the butter is the size of small peas.
- Add the egg and vanilla and beat until the mixture is crumbly.
- Butter and flour the bottom and sides of a spring form pan or a tart pan.
- Using your fingers, press the crust mixture into the bottom of the pan, spreading it up the side of the pan as well.
- Set aside while making the filling.
Apple Pie Filling
- 3 Granny Smith, Braeburn, or Honeycrisp Apples
- 3 tablespoons sugar
- 3 tablespoons butter
- 1 egg
- 1 teaspoon cinnamon
- 1 tablespoon Pear or Apple Brandy
- Peel and core the apples.
- Slice the apples very thinly. This will look like a lot of apples, but it will all work out.
- Starting from the center of the tart pan filled with crust, arrange the apples in circles, filling an entire layer of the pan. When the first layer is done, start on a second layer and a third if necessary. Repeat until all of the apples have been used.
- Sprinkle the tart with 1 Tbsp of sugar and bake for 40 minutes at 350.
- 5 minutes before the 40 minutes is up, melt 3 Tbsp of butter in a small saucepan.
- Remove the butter form the heat and mix in the egg, 2 Tbsp sugar, the Pear or Apple Brandy, and the cinnamon with a whisk.
- Remove the tart from the oven and brush with the glaze.
- Return the tart to the oven and bake for another 25 minutes.
- Cool for at least 20 minutes before slicing.
- This recipe was entered in the contest for Your Best Fruit Tart
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