Apple Tart

October is was apple picking time! I went to an apple orchard with my Mom this year and got some really wonderful Golden Delicious apples, which are one of my favorites. Since we're having this fantastic Indian Summer, I haven't baked as much as I normally would this time of year. Once the snow starts, I'm sure I'll have a LOT more recipes to share!

I got this recipe out of the cookbook that came with my Kitchen Aid mixer. I think it turned out really good, with slightly crisp apples and a nice flavor, but wasn't a huge fan of the crust. It was a bit doughy/glutinous for my liking, but I'm thinking using butter instead of shortening might remedy that. I got thumbs up from everyone else, so if you give this one a try, let me know what you think!

Ingredients

Crust
2 1/4 cups all-purpose flour
3/4 tsp salt
1/2 cup shortening, well chilled
2 Tbs butter, well chilled
5-6 Tbs very cold ice water

Filling

2 1/2 lbs (about 6) apples (I used Golden Delicious), thinly sliced

2 Tbs lemon juice

1/4 cup sugar

1/3 cup light brown sugar

1/2 cup flour

1/2 tsp cinnamon

1/4 cup (1/2 stick) unsalted butter, softened

Start by making your crust. To begin, Mix the flour and salt in a bowl. Cut shortening into small pieces and mix in with a pastry blender until the shortening pieces are the size of small peas. Add water, 1 Tbs at a time, and mix with a fork (from the middle, outwards) until the mixture is moistened and can be formed into a ball. (Don't use to much water or over mix. The crust should be flaky- not doughy!

Split the dough in half. Flatten each half into a patty and wrap in saran wrap. Chill for at least 15 minutes.

Once the filling is done, you may roll out this crust and use it. If you use this recipe for a pie, you will probably need to cook it alone first. Consult the recipe you are following.

In a large bowl, toss together apples, sugar and lemon juice. Set aside.

(The lemon juice helps the apples to not turn brown.)

Add all remaining ingredients to a mixer bowl. Mix until crumbly, about 2 minutes on medium speed.

Roll your pie crust out to a 13" circle and transfer to a baking sheet.

Pile your apple mixture onto the center of the crust and sprinkle with brown sugar mixture. I used WAY more apples than the recipe called for, so my tart was a bit bulging at the seams. It was a real fatty.

Fold the sides of the crust up and over to create your tart. Pinch/crimp as desired.

Bake at 400 degrees for 30 minutes. Cool for at least 10 minutes before enjoying.

I had quite a bit of dough left, so I made mini-apple pies using a muffin tin. I used an old 1 Cup measuring cup to cut perfect circles and used those for the bottom and top crusts. I baked at 400 degrees for about 30 minutes and man were they good!

Happy Fall Baking!