FOOD-PROCESSOR APPLE TART

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Food-Processor Apple Tart image

I use the food processor for just about every pastry dough there is - and have for 20 years. And I cut far more even slices, far faster than I ever could by hand, of almost anything sliceable.

Provided by Mark Bittman

Categories     dessert

Time 2h30m

Yield About 8 servings

Number Of Ingredients 9

1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
4 tablespoons sugar
11 tablespoons frozen or cold unsalted butter, cut into chunks, plus more for greasing
1 egg yolk
3 tablespoons ice water, plus more if necessary
2 to 3 pounds tart apples
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Steps:

  • Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice. Add 10 tablespoons of the butter, leaving the remaining tablespoon of butter at room temperature to soften. Process until the mixture is uniform, about 10 seconds (do not over-process). Add egg yolk and process for another few seconds. Add 3 tablespoons ice water and pulse just until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. You can refrigerate it for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.
  • Put dough on floured surface and roll into a circle with a diameter about 2 inches greater than that of an 8- to 10-inch tart pan. Transfer dough to pan, pressing it into the corners and sides and using a knife to cut the edges flush with the rim of the pan. Freeze for 30 minutes or refrigerate for about an hour.
  • Heat oven to 425 degrees. Prick surface of dough several times with a fork. Butter one side of a piece of foil large enough to cover crust; press foil onto crust, buttered side down. Weight foil with a pile of dried beans or rice or pie weights. Bake for 12 minutes; remove from oven and remove weights and foil. Reduce the oven temperature to 350 degrees and continue baking the crust until golden brown, another 10 minutes or so. Remove crust from oven and turn oven to 375 degrees.
  • Peel and core apples, then slice with slicing blade of a food processor. Toss with lemon juice to prevent browning. When crust has cooled slightly, arrange apple slices in concentric circles in tart shell, with circles overlapping. Sprinkle with remaining 2 tablespoons sugar and the cinnamon, then dot with remaining tablespoon butter.
  • Put tart pan on baking sheet and bake until apples are quite soft (a thin-bladed knife will pierce them easily) but still hold their shape, about 40 minutes. Cool on rack for about 20 minutes. Serve at room temperature.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 150 milligrams, Sugar 20 grams, TransFat 1 gram

KF Pert
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This tart was easy to make and tasted amazing!


Jamal Umeri
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This tart was delicious! The crust was perfect and the apples were cooked just right.


Alexis Harmsen
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This was my first time making an apple tart and it turned out great! The instructions were easy to follow and the tart was ready in no time.


Herbert Mthokozisi
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This tart was so easy to make and it turned out perfect! The crust was flaky and the apples were tender and flavorful. I will definitely be making this again.


Shelton Cole
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This tart was amazing! The crust was so flaky and the apples were perfectly tender. I used a mix of Granny Smith and Honeycrisp apples, which gave the tart a nice balance of tartness and sweetness. I will definitely be making this again.


Zafarali ali
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This tart was delicious! The crust was flaky and the apples were perfectly tender. I used a mix of Granny Smith and Honeycrisp apples, which gave the tart a nice balance of tartness and sweetness. I will definitely be making this again.


Caleb Bouchard
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I had some trouble getting the crust to roll out, but other than that, this tart was easy to make. The apples were perfectly tender and the filling was flavorful. I will definitely be making this again.


Kakoza Joseph
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This tart was a bit too sweet for my taste, but it was still good. I think next time I will use less sugar in the filling. The crust was perfect, though.


Jinu Rina
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This tart was easy to make and tasted amazing! I used a pre-made pie crust to save time, and the tart still turned out perfect. The apples were tender and flavorful, and the crust was flaky and buttery. I will definitely be making this again.


Usman Haruna
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This was my first time making an apple tart and it turned out great! The instructions were easy to follow and the tart was ready in no time. I used a store-bought pie crust to save time, and it worked perfectly. The tart was a hit with my family and


Mario Soza
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This tart was delicious! The crust was perfect and the apples were cooked just right. I used a mix of Granny Smith and Honeycrisp apples, which gave the tart a nice balance of tartness and sweetness. I will definitely be making this again.


Endulge Therapy
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I made this tart for a party and it was a huge success! Everyone loved it. The crust was crispy and the apples were soft and flavorful. I will definitely be making this again.


Tonya Schwen
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This apple tart was a hit! The crust was flaky and buttery, and the apples were perfectly tender and sweet. I used Granny Smith apples, which gave the tart a nice tartness that balanced out the sweetness of the filling. I also added a sprinkle of cin