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Maple-Glazed Apple Tart

Source of Recipe

Cooking Light, March 1995, page 93


List of Ingredients

1 teaspoon dry yeast
1 tablespoon maple syrup
1/2 cup warm water -- 105 to 115 ?F
1 1/2 cups bread flour
1 teaspoon salt
1 tablespoon walnut oil or vegetable oil -- divided
1 pound peeled Granny Smith apples cored and thinly sliced
1/4 cup chopped walnuts
1/2 cup maple syrup


Recipe

Dissolve yeast and 1 tablespoon of syrup in warm water in a small bowl, and let stand 10 minutes. Combine flour and salt in food processor. With processor on, slowly add yeast mixture and 2-1/2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball. Turn dough out onto a lightly floured surface, and knead lightly 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 ºF), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12-inch circle; place on a baking sheet coated with cooking spray. Brush dough with remaining oil; let dough rise 30 minutes or until puffy. Arrange apple slices, overlapping, in a circular pattern over dough. Bake at 425ºF for 10 minutes. Sprinkle walnuts over apple slices, and bake an additional 10 minutes.

Remove from oven; set aside. Place 1/2 cup of syrup in a small, heavy saucepan, and cook over medium-high heat until the syrup reaches thread stage (230ºF). Remove from heat, and let the syrup cool slightly (about 1 minute). Drizzle syrup over apple. Serve warm. Yield: 8 servings