Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 4 tablespoons Chartreuse
- 4 1/2 cups sliced peeled Golden Delicious apple (about 1 1/2 pounds)
- 4 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne
- 1/2 (15-ounce) portion refrigerated pie dough (*see recipe)
- 1 teaspoon ice water
- 1 teaspoon granulated sugar
- 1 tablespoon apricot preserves
- 1 Chartreuse
Preparation
1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 4 ingredients (through cayenne). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
2. Preheat oven to 400°. Set oven rack to lowest third of oven.
3. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown.
4. Place the apricot preserves and 1 teaspoon Chartreuse in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature.
All Butter Pie Crust
Notes
You can make this dough either by using a pastry cutter by hand or a food processor, but it’s harder to overwork the pie dough when using a pastry cutter. It’s very important to keep all the ingredients cold throughout the assembly process. If the butter starts to soften, then stick it in the freezer for 10 minutes to allow it to firm up. If you’re not using the dough within two to three days, then wrap the plastic-wrapped discs in tinfoil, or place them in a heavy-duty resealable bag, and freeze until needed. Thaw in the fridge overnight before use.
Ingredients
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2 sticks (8 ounces) unsalted butter, cubed and very cold
- 1/2 cup very cold water, plus more as needed
Directions
To Make by Hand:
1. Whisk together the flour, sugar, and salt in a large mixing bowl.
2. Add the cubed butter to the flour mixture, and cut it using a pastry cutter [6] (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until the largest pieces of butter are in between the diameter of a dime and a nickel.
3. Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water. Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.
4. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out).
To Make in a Food Processor:
1. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
2. With the machine running, add about half the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, then add a bit more water, one tablespoon at a time.
3. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out).