Apple, Apricot, And Prune Tart
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.25 cups
Cake Flour (not self-rising)1 tsp
Salt1 cup
Unsalted Butter (frozen)1 cup
Dried Apricot1 cup
Water1 cup
Pitted Prunes1 cup
Apricot JamDirections:
1
Make pastry dough: Into a chilled large metal bowl sift together flour and salt
2
Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter
3
Chill mixture 20 minutes
4
Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated
5
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart
6
If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again
7
(If you overwork or add too much water, pastry will be tough
8
) Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions
9
With heel of hand smear each portion once in a forward motion to help distribute fat
10
Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth)
11
Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days
12
On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round)
13
Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim
14
With a fork prick bottom of shell all over
15
Chill shell 30 minutes
16
Preheat oven to 425° F
17
Line shell with foil and fill with pie weights or raw rice
18
Bake shell in middle of oven 20 minutes
19
Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more
20
Cool shell in pan on a rack
21
Into a chilled large metal bowl sift together flour and salt
22
Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter
23
Chill mixture 20 minutes
24
Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated
25
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart
26
If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again
27
(If you overwork or add too much water, pastry will be tough
28
) Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions
29
With heel of hand smear each portion once in a forward motion to help distribute fat
30
Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth)
31
Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days
32
On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round)
33
Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim
34
With a fork prick bottom of shell all over
35
Chill shell 30 minutes
36
Preheat oven to 425° F
37
Line shell with foil and fill with pie weights or raw rice
38
Bake shell in middle of oven 20 minutes
39
Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more
40
Cool shell in pan on a rack
41
Make filling Peel, core, and chop 1 apple
42
In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes
43
Cool mixture 20 minutes
44
In a food processor pulse mixture until smooth and transfer to a small bowl
45
Chop prunes and stir into purée
46
Peel remaining 4 apples and quarter
47
Core apples and cut lengthwise into 1/8-inch-thick slices
48
Peel, core, and chop 1 apple
49
In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes
50
Cool mixture 20 minutes
51
In a food processor pulse mixture until smooth and transfer to a small bowl
52
Chop prunes and stir into purée
53
Peel remaining 4 apples and quarter
54
Core apples and cut lengthwise into 1/8-inch-thick slices
55
Spoon apricot purée evenly into shell and smooth top
56
Decoratively arrange apple slices, overlapping them, over purée and sprinkle with remaining 2 tablespoons sugar
57
Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes
58
Cool tart slightly in pan on rack
59
In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl
60
Press hard on solids and discard
61
With a pastry brush, brush glaze evenly over tart
62
Spoon apricot purée evenly into shell and smooth top
63
Decoratively arrange apple slices, overlapping them, over purée and sprinkle with remaining 2 tablespoons sugar
64
Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes
65
Cool tart slightly in pan on rack
66
In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl
67
Press hard on solids and discard
68
With a pastry brush, brush glaze evenly over tart
69
Serve tart with crème fraîche or whipped cream
70
Serve tart with crème fraîche or whipped cream