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Apple Tart

This is showy and delicious. It is best the day it is baked, but is very creditable warmed in the oven the next day.  It's divine with Magnum Bonum, Calville Blanc d'Hiver, Albemarle Pippin, Winesap and any number of other apple varieties. It is really best in my opinion if you mix the varieties of apples you use in the puree, then feature your most interesting flavor in the whole slices.


  • Flaky Pie Dough
  • 2-1/2 cups flour
  • 2 tsp. kosher salt
  • 2 Tbsp. sugar
  • 3/4 cup cold unsalted butter
  • 3/4 cup solid vegetable shortening, chilled
  • Puree
  • 6 tart well-flavored apples, peeled, cored and cut into 12 pieces
  • 3/4 cup sugar
  • 1 Tbsp. flour
  • Pinch of cinnamon
  • 1/2 cup fresh fine bread crumbs
  • 1 Tbsp. fresh lemon juice
  • Apple topping
  • 2 to 3 apples, peeled and cored
  • 1 Tbsp. fresh lemon juice
  • Melted butter
  • 1 Tbsp. sugar


  1. Make crust by blending flour, salt and sugar together. Cut in butter and shortening. Add about 1/2 cup ice water to make a soft dough that just holds together.
  2. Knead several times on floured board and divide into halves. Shape each half into a disc, wrap in plastic wrap and chill thoroughly in the refrigerator.  Do not overwork dough.
  3. When ready to bake, roll on floured board to fit a 9- to 11-inch tart pan. Fit into pan and chill again.  Line with foil and weights. Bake 20 to 25 minutes in 400 degree oven.  Cool.
  4. Peel, core and cut the six apples into about 12 even pieces. Use a variety of flavorful apples. Granny Smith will do if you can't find anything more interesting.
  5. Toss apple pieces with sugar, flour, a pinch of cinnamon, bread crumbs and lemon juice. Spread on a jelly roll pan in a 375 degree oven for 20 minutes, or until apples are soft enough to mash. Put apples in a bowl and mash with potato masher or heavy spoon. Leave a few lumps. Taste for seasoning.  Let cool and spoon into cooled tart shell.  Smooth the top; filling should come to just below the rim of the tart shell.
  6. Slice the remaining 2 to 3 apples into thin slices, 1/8- to 1/4-inch thick.  Toss with remaining lemon juice.
  7. Starting at the edge of your tart, arrange the apples in a circle on the puree. Overlap the slices and continue, laying concentric circles until the tart is covered. Brush apples with melted butter and sprinkle with sugar.
  8. Bake tart 30 minutes or until apples are tender in a 175 degree oven.  Shield the tart crust with aluminum foil if it browns too much before apples are done.