Carmelized Apple Tart with Sherry Crust Recipe
This crust complements many fillings. The Carmelized Apple in Cider Sauce and tart crust are prepared and cooked separately, then combined and baked for a few minutes. The crust stays flaky and the apples soft and carmelized. It was a perfect ending for Thanksgiving dinner.
Be sure to always use a good quality drinking sherry. Cooking Sherry has added salt, and is terrible.
Ingredients
- Crust
- 2 cups all purpose flour
- 3/4 cup margarine or butter, chilled and cut into pieces
- 2 Tbsp Sherry
- water- if needed
- 1-2 Tbsp sugar
- pinch salt
- Carmelized Apples in Cider Sauce
- 1 cup apple cider
- 1/4 cup real maple syrup
- juice of 1/2 lemon
- 2 tsp cornstarch
- 1/2 tsp cinnamon
- 2 Tb margarine
- 2 1/2 lbs tart apples, peeled, cored and cut into 1/2 inch wedges
Directions
- For the crust, in the bowl of a food processor or large mixing bowl combine the flour, sugar and a pinch of salt. Cut in the margarine until the mixture resembles very coarse crumbs. Add the sherry and pulse or stir with a fork until the dough can hold together. Add a few drops of water if the dough is too dry. Press into a 9 inch or 10 inch removable bottom tart pan. Refrigerate the crust for at least 30 minutes to set. Preheat oven to 375. Place crust in oven and bake for 35-40 minutes, or until the crust is golden brown. Prepare the filling while the crust is baking.
- For the filling, place the cider in a small saucepan and bring to a boil. Reduce to a simmer, and boil until reduced to 1/2 cup, about 10-15 minutes. Remove from heat and whisk in the maple syrup, lemon juice, cornstarch, cinnamon. Set aside. Heat the margarine in a 12 inch skillet over medium heat. Add the apples and cook, stirring occasionally, until the apples are soft, golden brown, and beginning to carmelize, about 20 minutes. Add cider mixture and stir until the apples are well coated and the syrup thickens slightly.
- Remove crust from oven and arrange the apples in the crust. Return to the oven and bake for 15 minutes, or until the crust is deep brown. Remove and cool on rack. Serve warm or at room temperature
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 8 servings | |
| Calories 424 | |
| Calories from Fat 183 | 43% |
| Total Fat 20.73g | 26% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 3.69g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 236mg | 7% |
| Total Carbs 57.0g | 15% |
| Dietary Fiber 4.1g | 14% |
| Sugars 25.04g | 17% |
| Protein 3.83g | 6% |
Languages
Reviews
December 5, 2011
This would be more allergy friendly if there was a 'flour' substitute (that was tested and worked).
December 5, 2011
Michelle, you are correct that the recipe is not Gluten Free. I did not categorize it as such. It is, however, dairy free, egg free, nut free and only uses cooked fruit - that covers 4 of the 6 allergies in my family of 4.I've cooked/tasted this recipe!
