Apple Tart with No-Roll Crust. It’s so good and so easy!
I’ve made a recipe for apple tart with no-roll crust, because it’s time again for Ina First Friday, when a group of bloggers get together and blog a recipe they were inspired to make after seeing one of Ina Garten’s recipes. Each month the type of dish is rotated: appetizers; soup/salad/sides; main course; and desserts/other. This week it’s desserts.
Perplexed is the adjective I’d choose to describe how I feel when it comes to choosing a dessert to make. Some of you who have read my posts since I started blogging might remember that I made desserts without added sugar (anti-oxidant fruit salad, sugarplums, crepes with bananas an blackberries); but I began to add an occasional recipe low in sugar and fat when I realized that many of my readers want that type of recipe.
On the one hand, I feel like I’m caving in by not sticking to the principal that no sugar is the best policy, and that a person should enjoy natural sugars coming from foods like dates, raisins, dried apricots, etc. At least with these sweet foods you are getting fiber and nutrients. On the other hand, by providing tasty recipes reduced in fat and sugar, I feel like I’m being of service.
Today I am helping dessert lovers by posting this recipe for apple tart with no-roll crust. Inspired by Ina’s apple tart on Food Network—her food is great!—, I thought I could make a tart just as tasty using with a lot less sugar and reducing some of the butter and flour. So how did I do it? I reduced the amount of sugar by nearly 3/4, the butter by 1/3, and the flour by 1/5. You really don’t need to use as much sugar and butter as many desserts call for. And guess what? It’s delicious!
This is an easy apple tart that is low in sugar and fat, and you don't have to roll the crust!
- For the pastry:
- 3/4 cup all-purpose flour
- ½ cup whole wheat pasty flour
- ½ teaspoon baking powder
- 1/3 teaspoon kosher salt
- 2-1/2 tablespoons cane sugar, or palm sugar
- 7 ounces tablespoons (1 stick minus 1 tablespoon) cold unsalted butter, cubed
- 1 egg
- For the apples:
- 3 crisp apples,
- 3 tablespoons apple jelly or warm sieved apricot jam
- 1 tablespoons brand, rum, or water
- Pre-heat the oven to 375° and place a rack in the middle of the oven.
- Mix together the dry ingredients for the pasty, and then use a pastry cutter to cut the butter into the flour mixture. The flour mixed with the butter should resemble coarse sand.
- Break the egg into a bowl about the size of a cereal bowl, and use a fork or a small whisk to beat it about 20 seconds. Use your fingers stir the egg into the flour mixture, breaking up any areas where it clumps together.
- Place the flour mixture in the bottom of a 10-inch spring-form pan, and spread it out to cover the entire bottom of the pan. Do not press it down! The dough will compress during the baking.
- Peel 3 apples and slice them in half from top to bottom. Use a small cookie scoop, if you have one, to core the seeds. Cut each half into quarters, and then cut each quarter into quarters.
- Arrange the apple slices in a spiral pattern along the outer edge of the pan. Follow with a second row covering the ends of the first row. The second row may be a little challenging keeping the apples in place, but do your best to arrange them. Sometimes its easier if you cut a little off the tip of the apple slice. Cut out a circular apple piece for the center. The apple will shrink so use a larger than it looks like you need.
- Bake the tart for 50 to 55 minutes. When the tart is done remove it from the oven and place it on a cookie rack to cool. Heat the apple jelly in a small saucepan along with 1 tablespoon of brandy, rum or water. Stir the apple jelly and bring it to a boil. When the apple jelly has melted use a pastry brush and spread the jelly over the apple slices, taking care not to move the apple slices out of place. Allow the tart to cool.
Visit these other great cooks to see what they have dished up!
Alyce –@ moretimeatthetable.blogspot.com,
Linda – TumbleweedContessa.com,