Name: Thanksgiving apple dessert. holiday apple tart recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: En
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

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

Preparation

Preparation15 min

Cook time20 min

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.