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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 35 mins Servings: 12 apple-tart-cv-076-d111347.jpg
Ingredients Ingredient Checklist Pate Brisee for Pink-Applesauce Tart All-purpose flour, for dusting 1/4 cup sugar 2 tablespoons unsalted butter Pinch of salt 2 tablespoons Calvados 1 1/2 cups Martha’s Pink Applesauce 2 small red-skinned apples (about 12 ounces), such as McIntosh or Empire 3 tablespoons red-currant or sour-cherry jelly
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 35 mins Servings: 12 apple-tart-cv-076-d111347.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 35 mins Servings: 12
Recipe Summary
prep: 30 mins total: 1 hr 35 mins
Servings: 12
prep: 30 mins
total: 1 hr 35 mins
prep:
30 mins
total:
1 hr 35 mins
Servings: 12
12
apple-tart-cv-076-d111347.jpg
apple-tart-cv-076-d111347.jpg
Ingredients
Ingredients
- Pate Brisee for Pink-Applesauce Tart All-purpose flour, for dusting 1/4 cup sugar 2 tablespoons unsalted butter Pinch of salt 2 tablespoons Calvados 1 1/2 cups Martha’s Pink Applesauce 2 small red-skinned apples (about 12 ounces), such as McIntosh or Empire 3 tablespoons red-currant or sour-cherry jelly
Directions
Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with parchment; fill with dried beans or pie weights.
Bake until edges are set and golden, about 25 minutes. Carefully remove paper and beans. Bake until bottom is dry and golden, about 10 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 400 degrees.
Meanwhile, combine sugar, butter, and salt in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes. Add 1 tablespoon Calvados and simmer 30 seconds. Stir in applesauce.
Spread applesauce mixture evenly in cooled tart shell. Core apples, then use a mandoline or a very sharp knife to slice into almost paper-thin rings. Arrange apples over applesauce mixture, overlapping slices in concentric circles from the center out, to completely cover tart. Bake until apples are crisp-tender, about 15 minutes.
Combine jelly and remaining 1 tablespoon Calvados in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Brush glaze over apples. Let cool completely in pan on a wire rack. Unmold and serve. Tart can be stored in refrigerator up to 1 day.
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All Reviews for Pink-Applesauce Tart
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All Reviews for Pink-Applesauce Tart
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
