Apple Crisp Tart
So, it isn't an apple crisp. It isn't an apple pie. I love both of those desserts, here is a really awesome variation that brings both together.
What is different about this dessert, is the dough, the dough is butter based and a tad sweet. It is easy to make also, it is a tad different to work with and roll out, sometimes more flour is needed, but not to much or the dough will harden. Anyhow, it is apple season, so not much sugar is used.
I like to use heavy cream over it, and whenever I do so, I remember how my mother used to drown her own desserts with it and it makes me smile. I guess, using heavy cream myself over dessert means I am carrying the tradition!
Try it, share it and love it!
Apple Tart Crisp
INGREDIENTS:
Butter Pastry for one pie (recipe below)
10 to 14 apples, peeled and sliced roughly
½ c. sugar
1 tsp. cinnamon
½ tsp. salt
2 tbsp. Butter
INSTRUCTIONS:
Preheat oven to 375° F.
Butter an 8 x 8 dish or your favorite dish of approximately that size.
Place the apples, sugar, cinnamon and salt in a bowl, stir well.
Drop into your buttered dish and add the dollops of butter evenly across the apple mixture.
Roll out your dough gently to just a tad larger than your dish and place over the apples, tucking the edges against the sides of the dish.
Place into the oven and bake for 35 minutes or till crust is golden.
Remove from oven and serve warm or cold with 35% cream or ice cream.
Bon Appetit!
Butter pastry (makes two bottoms or 1 top and bottom)
1 2/3 c. flour
1 pinch salt
1 tbsp. sugar
¾ c. cold butter
3 to 5 tbsp. cold water
Place flour, salt and sugar in a bowl and cut in the butter using a pastry cutter or two knifes. Add butter. Work the flour mixture and butter till the mixture resembles small peas. Using a fork, mix in the water gently and quickly, at the end, work quickly with your hands to form a smooth ball. Separate the dough in half and wrap in clear wrap. Chill for at least an hour before using.
