Reviews

Add Rating & Review

Back to Apple-Rosemary Tart

All Reviews for Apple-Rosemary Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes one 9-inch tart

Ingredients

Ingredient Checklist

All-purpose flour, for rolling out dough

Walnut Pate Brisee

4 Rome apples

Juice of 1 lemon

2 sprigs fresh rosemary, needles only

1/4 cup sugar

2 teaspoons cornstarch

2 tablespoons unsalted butter, chilled and cut into small pieces

8 Glazed Walnut Halves

Gallery

Recipe Summary

Yield: Makes one 9-inch tart

Recipe Summary

Yield: Makes one 9-inch tart

Recipe Summary

Yield: Makes one 9-inch tart

Yield: Makes one 9-inch tart

Makes one 9-inch tart

Ingredients

Ingredients

  • All-purpose flour, for rolling out dough
  • Walnut Pate Brisee
  • 4 Rome apples
  • Juice of 1 lemon
  • 2 sprigs fresh rosemary, needles only
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons unsalted butter, chilled and cut into small pieces
  • 8 Glazed Walnut Halves

Directions

Lightly dust a clean work surface with flour; have ready a 9-inch fluted tart pan with a removable bottom.

Roll one disk of dough to an 11-inch circle, with an 1/8-inch thickness. Roll dough around rolling pin, and unroll over tart pan. Using your fingers, gently press dough into pan. Trim any excess dough flush with the edges of the pan, and chill 30 minutes.

Line a baking pan with parchment. Roll remaining disk of dough to an 1/8-inch thickness. Using a fluted pastry wheel, cut into 10 3/4-by-12-inch strips. Transfer strips to pan, and chill 30 minutes.

Peel, core, and cut each apple into 16 wedges. Place wedges in medium bowl; toss with lemon juice and rosemary. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over apples; toss to coat.

Heat oven to 400 degrees. Line crust with a 12-inch circle of parchment, and fill with pie weights or dried beans. Bake until crust starts to take on color, about 15 minutes. Remove weights and parchment. Reduce temperature to 350 degrees; continue baking until crust has cooked through, about 7 minutes.

Fill crust with apple mixture, and dot with butter. Using chilled strips of dough, weave lattice pattern over top.

Bake until lattice crust has slightly browned and apples are tender, about 1 hour. Remove from oven; transfer to a wire rack to cool. Decorate with glazed walnuts.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Apple-Rosemary Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Apple-Rosemary Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest