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Tart: Free-Form Apple Tart




Source of Recipe


Internet


List of Ingredients




Shortening Crust
1 1/4 cups all-purpose flour
1/2 cup vegetable shortening
1/2 teaspoon salt
6 tablespoons water

Filling
5 tart apples, preferably Granny Smith, peeled and sliced
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
pinch ground cloves
pinch ground nutmeg
1 teaspoon vanilla extract
1 tablespoon unsalted butter, cut in small pieces

Topping
1/4 cup unsalted butter, softened
1/3 cup sugar
1/4 cup all-purpose flour



Recipe



To make the crust, place the flour, shortening, and salt in a medium bowl. Mix the shortening with your fingers until it is well distributed and the mixture resembles coarse meal. Drizzle in the water while mixing the dough with a fork. Mix the dough just until it begins to come together. Wrap in plastic wrap and set aside for at least 15 minutes.

Preheat the oven to 425 degrees.

On a floured board, roll the dough out to a disc 14 inches. Then fold the dough gently into quarters, and then out into a 12-inch tart pan with a removable bottom. Set aside.

To make the filling, place the apples, sugar, cinnamon, allspice, cloves, nutmeg, and vanilla in a medium bowl and mix well. Toss in the small pieces of butter. Spread the apples over the bottom of the prepared crust and set aside.

To prepare the topping, in a small bowl mix together the softened botter, sugar, and flour to form a crumbly dough. Spread the topping evenly over the apples. Fold the overhanging dough over the topping all the way around the tart.

Bake the tart for 15 minutes, then reduce the heat to 350 degrees. Bake for 20 more minutes, or until the tart is golden brown.

Serves 8