Thanksgiving apple dessert. holiday apple tart recipe

Ingredients

• 3 1/2 cups all purpose flour
• 1 cup confectioners sugar
• 1 cup plus 2 tablespoons good quality cold butter
• Zest of 1 lemon
• 2 large eggs
• a splash of milk
• 4 large Granny Smith apples
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon lemon zest plus 1 teaspoon juice
• 1 teaspoon vanilla extract
• 2 tablespoons sprinkling sugar
• 1 egg white mixed with a splash of water for an egg wash

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Preparation

• Sift the flour and the sugar into the food processor.
• Add the butter and pulse until the mixture becomes crumbly and fine. Add the lemon zest. Pour in the eggs and the milk. Pulse for a few more seconds until the mixture comes together.
• Flour your work surface and gently work the dough together until it is in a ball. Do not overwork. Cover with plastic wrap and refrigerate for at least 30 minutes.
• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, mix all of the above ingredients well, except for the sprinkling sugar and egg white.
• Dust your work surface with flour. Cut your dough into two or three pieces, depending on how large of a tart you want.
• Hand roll the cut dough into a ball, and roll out with a rolling pin into a circle that is about 18″ in diameter, turning frequently to make sure it is not sticking.
• Sprinkle more flour as necessary. Trim the sides to make a pretty even circle and place it on the baking sheet.
• Pile the filling high in the middle, leaving about 3 inches around the edge. Fold the edge over the filling, overlapping as necessary, folding and pinching layers to make a tight edge. Brush the edge with the egg wash and sprinkle with the sugar.
• Bake the tart at 400 degrees until the crust is golden and and the apples are tender, about 55 minutes.
• Carefully transfer to a rack to cool. Slice into wedges and serve with fresh whip cream or ice cream.