
In spite of the reno, I'm still baking! This apple crisp tart was well-received among friends last Sunday. There were LOTS of requests for the recipe. I'll just warn you......it takes a little patience to make this.....it's not as speedy to make as some of the recipes on this blog. However, you'll be happy about the "fruit" of your patience!! (I wish my pic was a little better - this is a wonderful recipe)
Apple Crisp Tart
Dough:
1
packet/Tbsp. Red Star Platinum yeast
1/3 cup milk, warmed
¾ C
unbleached flour
1 Cup white
whole wheat flour
½ Cup
pie/pastry flour
2 Tbsp.
sugar
¼ tsp. salt
¼ tsp.
cinnamon
2 Tbsp.
butter, softened
1 egg
Apple filling:
2 apples,
peeled, cored and diced
¼ Cup sugar
½ tsp.
cinnamon
2 Tbsp.
fresh lemon juice
1 ½ Tbsp.
butter
Streusel:
2 ½ Tbsp.
brown sugar
2 ½ Tbsp.
flour
¼ Cup
old-fashioned oats
2 Tbsp.
sliced almonds
1/8 tsp.
cinnamon
1/8 tsp.
salt
1 ½ Tbsp. butter,
melted
Confectioner’s sugar icing
½ Cup
powdered sugar
1-2 Tbsp.
milk
¼ tsp.
vanilla
Directions:
Place warm milk and yeast in EZ DOH bucket and stir to
dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough
ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and
all ingredients are incorporated. Remove dough from bucket, spray bucket with
cooking spray, “smooth” dough and replace in bucket. Cover and let rise until
doubled.
Filling:
While the dough is rising, stir together
all filling ingredients, except butter. Melt butter in a saute pan. Add the
apple mixture and cook over medium heat until mixture is thickened and not
watery, about 10-15 minutes. Stir occasionally. Cool to room temperature before
using.
Streusel:
Stir ingredients together until clumps form. Set aside.
Press risen dough
into a 10” tart pan with removable bottom, being sure to press into the sides
also. Let rise. Top with cooled filling ingredients, spreading to the sides.
Top with streusel. Bake at 350 for 20-25 minutes until golden. Drizzle with
confectioner’s icing.
Adapted from a recipe on "Barbara Bakes"

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