Continuing the list of things I made when guests came over last time is apple tart. Now, apple tart is not the same as apple pie. Apple pie has a top layer of pastry, and tarts do not. I think apple tarts are easier to make solely because you don't have to fiddle around with another layer of pastry. I've never actually made an apple pie before - shocking, I know. Another reason why I prefer to make tarts is I don't have a pie plate, and it's the shape of the plate that gives the pie its rounded shape. But I will get around to making an apple pie, promise.
1 1/4 cups all-purpose flour
1/2 cup (114 grams) butter, room temperature
2 tablespoons sour cream
About 6 medium apples, peeled, pitted, and sliced (I used Granny Smith)
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
1/2 cup apricot preserves or jelly
1 tablespoon frozen orange juice concentrate (Or just plain orange juice)
Mint, for garnish
Whipped topping, for garnish
1. Preheat the oven to 375 degrees F (190 degrees C).
To make the crust:
2. Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.
3. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.
4. Lower the oven temperature to 350 degrees F.
To make the filling:
5. Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as apples will shrink during cooking.
6. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples.
7. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
8. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze:
9. Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart.
10. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.