Author Notes
Many years ago, my aunt gave me a recipe for a fresh fruit tart that I have been making ever since. The apples looked and tasted good at our Farmers Market last Friday, so I began planning an updated version of my apple tart. The navel oranges on our tree have just ripened, so I wanted to incorporate them as well. This was our dessert last night at a family supper. Five of us had gathered to celebrate my husband's steps towards recovery from a recent heart attack. Life feels very sweet these days... Note: You will need a 9-inch tart pan with a removable bottom. —Lizthechef
Continue After Advertisement
Ingredients
- Crust
-
1 cup
organic whole wheat flour
-
1 pinch
kosher salt
-
2 tablespoons
organic cane sugar
-
1
stick unsalted butter, room temperature
-
1 tablespoon
white vinegar
- Filling
-
3/4 cup
organic cane sugar
-
2 tablespoons
whole wheat flour
-
6
organic, medium-sized Granny Smith apples
-
1 teaspoon
navel orange zest
-
1/4 cup
freshly squeezed navel orange juice
-
2 tablespoons
crystallized ginger, chopped
-
2 tablespoons
orange marmalade
-
1 tablespoon
Grand Marnier (optional)
Directions
- Crust
-
In a medium-sized bowl, mix together the flour, salt and sugar.
-
Using a fork, work in the butter. Add the vinegar. Mix until a ball of dough forms.
-
Using your hands, press the crust into the tart pan and set aside.
-
Preheat oven to 350 degrees while you assemble the filling.
- Filling
-
Peel, core and slice the apples. Place in a large bowl. Add the orange zest and juice. Mix well.
-
Add the flour, sugar and ginger. Mix to coat fruit.
-
Arrange the apples inside the crust. You will have two generous layers of fruit.
-
Heat the marmalade slightly in a microwave. Add Grand Marnier and stir to combine. Using a pastry brush, gently glaze the tops of the fruit.
-
Place tart pan on a sided sheet pan to catch spilled juices.
-
Bake for one hour. Allow the tart to completely cool before removing the side of the pan.
See what other Food52ers are saying.