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Apple tart doesn't need a fussy pie crust

This easy apple tart uses a fuss-free crust that comes together in under an hour. The filling is gently cooked on the stove top, so the apples retain more of their crisp, fresh, just-picked flavor. (By The Associated Press)
This easy apple tart uses a fuss-free crust that comes together in under an hour. The filling is gently cooked on the stove top, so the apples retain more of their crisp, fresh, just-picked flavor. (By The Associated Press)
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press

Autumn treat comes together in about an hour.

Tuesday, September 10, 2013 12:01 am
As satisfying as it is to eat freshly picked apples straight up and unadorned, the chill of fall makes it equally tempting to head back to the kitchen and bake them into a pie.But that's where most people get tripped up. They fear a fussy pie crust. They loath a long baking time or a persnickety filling. So we decided to come up with an easy apple tart that uses a fuss-free crust and comes together in under an hour.

Even better — because the filling is only gently cooked on the stovetop, the apples retain more of their crisp, fresh, just-picked flavor.Start to finish: 1 hour

Servings: 12

14 tablespoons (1 3/4 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1/2 teaspoon salt, divided

1 3/4 cups all-purpose flour

4 apples, peeled, cored and sliced

2 tablespoons cider vinegar

1/4 cup packed brown sugar

1/4 cup apple cider

1/2 teaspoon cinnamon

2 teaspoons cornstarch

1 tablespoon water

Heat oven to 400 F. Coat an 11-inch removable bottom tart pan with baking spray.

In a food processor, combine butter, sugar and 1/4 teaspoon of salt. Pulse several times. Add flour and pulse to combine, scraping down sides of work bowl as needed. Transfer dough to prepared pan. Press dough evenly across bottom and up sides of pan. Poke bottom all over with a fork. Bake for 15 to 20 minutes, or until golden brown.

While crust bakes, make filling. In a large skillet over medium-high heat, combine apples, vinegar, brown sugar, cider, cinnamon and remaining 1/4 teaspoon salt. Cook, gently stirring to promote even cooking but without breaking apples, until just tender, about 10 to 12 minutes.

In a small glass, mix together cornstarch and water. Add to apples and cook, stirring gently, for 2 minutes, or until thickened.

When crust and apples are cooked, spoon apples into crust, arranging them in concentric circles if desired. Pour any extra juices over surface of apples.

Serve warm or room temperature.

Nutrition information per serving: 270 calories; 120 calories from fat (44 percent of total calories); 14 g fat (9 g saturated; 0 g trans fats); 35 mg cholesterol; 36 g carbohydrate; 2 g fiber; 19 g sugar; 2 g protein; 85 mg sodium.

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