GMA Recipe: Dried-Apple Tart with Crisp Crumble Topping

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Dried-Apple Tart with Crisp Crumble Topping

From GMA Food Correspondent Sara Moulton
1998

Menu
  Arugula Salad with Goat Cheese
  Miniature Pumpkin Soup
  Crispy Polenta with Exotic Mushrooms
  Dried-Apple Tart with Crisp Crumble Topping

Ingredients

12 ounces dried apples

1/4 cup packed light brown sugar

4 cups water

2 cups apple cider

1 tablespoon fresh lemon juice

Four 3-inch cinnamon sticks

6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 recipe pastry dough of your choice, rolled out and fit into an 11-inch tart pan with a removable fluted rim

Whipped cream or vanilla ice cream as garnish

Directions

In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.

Preheat oven to 375 degrees F.

In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream.

Serves 8

Adapted from a Gourmet Magazine recipe.

Spencer Christian's Wine Selection:
To complement the apple tart, I recommend a light harvest riesling. There are many good ones made in California, but an easy name to remember is Robert Mondavi.