APPLE-MEMBRILLO TART
For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling. Serve with creamy blue cheese, jewel-like green grapes, and crunchy Marcona almonds for the ultimate dessert platter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Roll out dough into a 1/4-inch-thick rectangle; fit into a tart pan. Trim edges flush with pan. Prick dough lightly with a fork and freeze until firm, 15 minutes.
- Reserve 1 tablespoon membrillo; mash remainder with 1 teaspoon water until spreadable. Using an offset spatula, spread evenly over dough in pan. Shingle apples over top. Brush with 1 tablespoon butter; sprinkle with sugar. Bake until pastry is golden and apples are browned and tender, about 1 hour. Meanwhile, in a small saucepan over medium, heat reserved membrillo with 1 tablespoon water and remaining 1 tablespoon butter, stirring often, until smooth.
- Remove tart from oven; brush apples with glaze. Return to oven; bake until apples just darken in spots and caramelize, about 10 minutes more. Let cool completely before slicing. (Tart can be stored, loosely covered, at room temperature up to 1 day.) Serve with almonds, grapes, and cheese.
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Ebunoha IJeoma
[email protected]I'm not a baker, but this tart was easy to make and turned out great! I'll definitely be making it again.
Adebowale Comfort
[email protected]This tart is a great way to use up leftover apples and quince paste. It's also a great dessert to make for a crowd.
Brooklyn Jordana
[email protected]I followed the recipe exactly, but my tart didn't turn out as well as the picture. The apples were too soft and the crust was too hard.
brian smith
[email protected]The crust on this tart was a bit dry. I think I would have liked it better if it had been more buttery.
Soyful Alom
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Fanoo Awan
[email protected]I'm not a huge fan of quince paste, but I thought this tart was still pretty good. The apples were perfectly cooked and the crust was flaky.
736223 7788470
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious tart that everyone will love.
Jan Sello maswanganye
[email protected]I love the combination of apples and quince paste. It's so unique and delicious.
Blue Ocean Marine Water Sports & Boat Trips
[email protected]The crust on this tart is amazing! It's so flaky and buttery. I could eat it all on its own.
Arham Bhatti
[email protected]This tart is a great way to use up leftover apples. I always have a few apples that need to be used up, and this tart is a perfect way to do it.
zain gujjar
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a weeknight dessert. It's always a hit.
Obinna ben Mgbeokwii
[email protected]I love the unique flavor of this tart. The quince paste adds a nice tartness that complements the sweetness of the apples. The crust is also very good.
Rejwan Uz-zaman
[email protected]This apple membrillo tart was a hit at my dinner party! The combination of sweet apples and tangy quince paste was divine. The crust was flaky and buttery, and the tart was perfectly balanced. I will definitely be making this again.