Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Apple Tart Recipe

Apple Tart Recipe by Tina Shoulders
Ingredients
1 1/2 cups whole wheat flour
1/2 cup flour
1/2 stick unsalted butter diced
1/2 cup ice water
1 tablespoon brown sugar
Apples
4 granny smith apples
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
¼ teaspoon cloves
1/4 cup apricot preserves
2 tablespoons of rum (Wray & Nephew Overproof Rum) or water

Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Rum ( or water) brush the apples and the pastry completely with the jelly mixture. Allow to cool and serve warm or at room temperature.

I sometimes like to play around with the dough and cut it into individual shapes like hearts so that everybody gets one.


ABOUT Tina Shoulders
I am a runner who strives to focus on overall health while still indulging in the beauty and richness of dessert. Running challenges my mind and body as I work towards building a startup and running a non- profit, Exposure Camp with the aim of bridging the digital divide and exposing youth in under served areas to technology as a creation tool.
You can find me online at TinaShoulders.com, BeautifulAthlete.com. Twitter.com/LaidBackChick.

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About Kwanzaa Culinarians

KwanzaaCulinarians.com is group of food bloggers of African descent collaborating together to share recipes and stories celebrating Kwanzaa. Besides sharing recipes, Kwanzaa Culinarians recognizes food-related influencers with thought-provoking stories and discussions within Kwanzaa’s principles of supporting the African Diaspora community.

Information

This entry was posted on December 17, 2012 by in 2012 and tagged , , , , .

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