Winter Apple Tart

We've been working on these apple tarts for six years. Well, that's how long ago it was when 'My Billy' planted his orchard on the Morgan  Family Farm. There is something special about growing your own apples for your recipes. Of course, you can buy them to make this recipe, just as well. 

Pictured is 'My Billy' in his orchard. I know the tender loving care he's put into the apple trees and you can taste it in my Winter Apple Tarts. Many times, if I can't find him, I know to go and look for him in the orchard. 

Apple trees aren't the only trees growing in his orchard. His apples: Golden Delicious, Granny Smith, Pink Lady, Wolf River and Wine Sap. Pecans: Kiowa and Pawnee. Peaches: Red Haven and Alberta. Pears: Bradford, Bartlett, Braeburn, and apricots. A total of eighteen trees, occupy the entrance of the Morgan Family Farm.

Winter Apple Tart Ingredients:

For the Pastry

2 cups Flour
1/2 t. Kosher Salt
1 T. Sugar
1 1/2 Sticks (12tablespoons) Cold Unsalted Butter Diced
1/2 Cup Ice Water

For Apples

4 Granny Smith Apples

1/2 Cup Sugar

4 T. (1/2 Stick) Cold Unsalted Butter, small diced

1/2 Apricot Jelly (or warm sieved apricot jam)

2 T. Rum or Water

2 t. Pumpkin Pie Spice 

Directions:

To make the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steal blade. Pulse for a few seconds to combine. Add the butter and pulse 10 - 12 times, until the butter is small bits. (about the size of a pea) With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least one hour.

Preheat oven to 400 degrees. Line a pan with parchment paper. Roll the dough slightly larger than 10 by 14 inch. Trim the edges with a small knife. Place on the prepared sheet pan and refrigerate while you prepare the apples.

For the apples, cut them in half through the stem. Remove the stems and cores with a sharp knife and melon baler. Slice the apples, crosswise, in 1/4 inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue make diagonal rows on both sides of the first row until pastry is covered with apple slices. Sprinkle first with the pumpkin pie spice, then the sugar. Dot with butter.

Bake for 45 minutes to one hour until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up during baking, cut a slit, to let the air out. The apple juices will burn in the pan, but the tart will be fine. 

When the tart is done, heat jelly together with rum or water. When heated, brush the apples and pastry completely with the jelly mixture.

Loosen the tart with a metal spatula, so it doesn't stick to the paper. Allow to cool and serve with whipped cream or ice cream. Enjoy!

The Queen Bee says, "The one you influence today, just might influence thousand in the future."

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