The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Calendar


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.


Published: Wednesday, September 11, 2013, 12:01 a.m.

Make a fresh apple tart, minus the crust fuss

  • You can make this apple tart is less than an hour.

    Matthew Mead / Associated Press

    You can make this apple tart is less than an hour.

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.
Easy autumn apple tart
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 the oven to 400 degree. Coat an 11-inch removable bottom tart pan with baking spray.
In a food processor, combine the butter, sugar and 1/4 teaspoon of the salt. Pulse several times. Add the flour and pulse to combine, scraping down the sides of the work bowl as needed. Transfer the dough to the prepared pan. Press the dough evenly across the bottom and up the sides of the pan. Poke the bottom all over with a fork. Bake for 15 to 20 minutes, or until golden brown.
While the crust bakes, make the filling. In a large skillet over medium-high heat, combine the apples, vinegar, brown sugar, cider, cinnamon and the remaining 1/4 teaspoon salt. Cook, gently stirring to promote even cooking but without breaking the apples, until just tender, about 10 to 12 minutes.
In a small glass, mix together the cornstarch and water. Add to the apples and cook, stirring gently, for 2 minutes, or until thickened.
When the crust and apples are cooked, spoon the apples into the crust, arranging them in concentric circles if desired. Pour any extra juices over the surface of the apples. Serve warm or room temperature.
Makes 12 servings. 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.
Story tags » Cooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

loading...
HeraldNet Classifieds