Apple Cider Tart
Sweet pastry crust filled with apple butter, apple cider poached apple slices. Tart baked until crust is crispy and apples have softened. Basted with cinnamon caramel poaching liquid during baking.
Ingredients
Sweet Pastry Dough:
- 190 grams all-purpose flour (1-1/2 cups)
- 55 grams powdered sugar (1/2 cup)
- 1 gram sea salt (1/4 teaspoon
- 113 grams unsalted butter (1 stick), cold and cut into small pieces
- 50 grams egg (1 large)
- 3 grams vanilla bean paste (1/2 teaspoon)
Apple Filling:
- 1 large apple, peeled, cored, and sliced
- 1/2 cup unsweetened apple cider or juice
- 1/4 cup caramel sauce
- 3 grams ground cinnamon (1 teaspoon)
- 2 grams fresh orange zest (1 teaspoon)
- 2 grams fresh lemon zest (1 teaspoon)
- 1 pinch sea salt
Tart Assembly:
- 1/3 cup cinnamon apple butter
- 2 large baking apples, peeled, cored, and sliced thin
Instructions
Sweet Pastry Dough:
- Add all-purpose flour, powdered sugar, and sea salt to food processor. Pulse to combine.
- Add cold butter pieces. Pulse a dozen times or until mixture becomes crumbly in texture.
- Add egg and vanilla bean paste. Pulse a dozen times, or until dough begins to clump together.
- Turn dough onto a lightly floured surface. Form dough into a ball and flatten slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour, or up to three days.
- Remove chilled dough from refrigerator. Unwrap plastic and set dough on counter for 15 minutes.
- Roll dough to 11-inch circle on lightly floured surface. Place gently into 9-inch tart pan with removable bottom, and press into bottom and up the sides. Chill dough for 30 minutes.
- Preheat oven to 350 degrees F.
- Press parchment paper against the dough and fill with pie weights/dried beans/uncooked rice.
- Bake in preheated oven for 15 minutes. Remove from oven. Place tart pan on wire rack. Cool crust completely.
Apple Filling:
- Add apple slices, unsweetened apple cider, caramel sauce, ground cinnamon, fresh orange zest, fresh lemon zest, and sea salt to large skillet.
- Simmer apples until soft. Using slotted spoon, transfer apples to food processor and pulse until smooth.
- Reserve cooking liquid for basting.
Tart Assembly:
- Brush apple butter on bottom of tart shell. Spread apple puree over apple butter.
- Arrange apple slices over apple puree. Brush cooking liquid over apple slices.
- Bake in preheated oven for 45 minutes or until apple are soft, basting every 10 to 15 minutes with reserved cooking liquid.
Notes
Freeze pastry dough for up to a month and then thaw overnight in the fridge.