I made this tart when I was hosting a dinner for some vegan friends. Of course it does not have to be vegan if you choose to use dairy products but it is so delicious and a big hit with my guests. This tart is very simple to make and is the perfect way to showcase the ultimate harbinger of Fall, the apple. I used a flaky pie crust made with vegetable shortening and drizzled the finished tart with a cider reduction. It was wonderful served warm with vegan ice cream. —sdebrango
1 hour 30 minutes
Pie Crust and Apples
1 1/3 cups
all purpose flour
vegetable shortening (I like spectrum)
apples, cored and thinly sliced with skin left on. Note: using a variety of apples always works best for me but its not necessary
cinnamon (not a level 1/4 tsp but a heaping)
butter (vegan if making this dairy free)
Heat oven to 400 degrees. In large bowl add the flour and salt, whisk to combine, Add the shortening and using a pastry cutter or your hands mix with the flour until it resembles crumbs, Add the ice water starting with 6 tbs, mix with fork and test by grabbing a small amount and pressing it to see if it's cohesive, Add more water if needed. (Note I used 8 tbs of water) Form the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
While dough is chilling clean, core and slice your apples and mix the sugars, flour and cinnamon and set aside. When dough is chilled roll it out so that it fits in your tart pan with some overhang, Crimp the dough and arrange the apples in the tart pan. I like to use varied color of apples it looks so pretty, red, yellow, green, pink. Once the apples are arranged in the pan sprinkle with the sugar, flour cinnamon, nutmeg mixture and dot with butter. Line a sheet pan with parchment and bake for 40-45 minutes until golden brown and bubbly.
Apple cider reduction
Place cider, cinnamon and sugar in non reactive heavy bottomed saucepan, bring to a boil on high and then reduce to medium. Cook stirring occasionally until reduced by about 3/4. It will by thick and syrupy approximately 20-30 minute cook time. Note: I ended up with a little bit more than 1/4 cup of cider syrup.
Drizzle cider syrup over the tart and serve warm with ice cream (vegan or dairy your choice)
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.