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    • Randy Graham

    • February 12, 2013 in Columnists

    Fresh Apple Tart

    Apple Tart (baked)

    Granny Smith apples originated in Australia in 1868 when Mary Ann (Grannie) Smith found a seedling growing in her backyard garden. This was the same place where she would often toss French Crab apple cores. The seedling bore apples that Grannie Smith eventually took to market.

    Granny Smith apples are harvested in late September or early October. Fresh Granny Smith’s are available at the farmers’ market in the fall. Cold storage ones are available at your local grocer all year long. You could use other apples for this tart but it wouldn’t be the same without Grannie Smith apples.

    This recipe is simple yet elegant. It may be doubled without any problems and best of all, it is tasty.

    1 sheet frozen puff pastry (thawed)
    ½ cup organic applesauce
    3 Granny Smith apples (peeled, cored and sliced thin)
    2 tablespoons unsalted butter (melted)
    1 large egg (lightly beaten for egg wash)
    2 tablespoons confectioner’s sugar
    2 tablespoons apricot preserves
    1 tablespoon water

    Preheat oven to 400 degrees.

    Apple Tart (dough only)

    Puff pastry dough crust – ready for filling.

    Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form sidewalls (crust) around rectangle. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate while preparing the filling.

    Apple Tart (before baking)

    Puff pastry filled with apple slices – ready to bake!

    Spread applesauce onto middle of dough. Arrange apple slices over applesauce in three tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar.

    Bake until edges start to puff, about 15 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 20 to 25 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.

    While the tart is cooling, warm apricot preserves and water in a small saucepan over medium heat. Brush apples with warm apricot preserves and serve!

    See Chef Randy’s food blog for more recipes at http://valleyvegetarian.blogspot.com

    • What is sanding sugar? I read confectioner’s sugar in the ingredient list, but I do not know if it is the same as sanding sugar.

    • Jesse – Sanding sugar is used for sprinkling on top of pastries, tarts, pies, etc. It can be confectioners sugar (very fine), raw sugar (course) or any type of sugar you have in the kitchen. You can also purchase colored sugars for sanding. I apologize for the confusion.

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