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20
SPIRALIZER
QUICK APPLE TART
This is more of a rustic-style tart that takes only minutes to prepare.
Makes 8 servings
1. Make the Tart Dough: Put the flour and salt into the Large
Work Bowl fitted with the Large Chopping Blade. Process on
Low to sift, 10 seconds. Evenly disperse the butter on top of
the flour mixture. Pulse until the mixture resembles coarse
crumbs, about 14 pulses. Pour in water, 1 tablespoon at a
time, and pulse until the mixture just forms a dough—you
may not need all of the water. Form the dough into a disk
and wrap with plastic wrap. Refrigerate for at least 30
minutes or until ready to use.
2. When ready to make the tart, roll the chilled dough to fit into
a 9-inch tart pan. Chill in the refrigerator for a minimum of 30
minutes. Once chilled, prick the dough all over with the tines
of a fork, being sure not to pierce through the dough. Pre-
heat oven to 425°F with one rack in the bottom third and
one in the middle third of the oven.
3. Prepare the filling: Fit the Spiralizer with the Ribbon Cut Disc.
Process apples on Low, one at a time, to cut. Transfer to the
chilled tart dough, in a concentric pattern. Drizzle with the
lemon juice and then evenly sprinkle the cinnamon sugar
and salt over the apples. Top with the butter.
4. Put the prepared tart on a baking sheet and put into the
preheated oven in the lower rack position. Bake for 20
minutes. Carefully move tart to the middle position for
another 15 minutes, or until the apples are nicely browned
and caramelized.
5. Once tart is baked, remove from oven and carefully brush
with the warm jam to create a shiny coating. Allow to cool 10
minutes before serving.
Nutritional information per serving (1 slice):
Calories 269 (46% from fat) | carb. 36g | pro. 2g | fat 14g | sat. fat 9g
chol. 38mg | sod. 207mg | calc. 10mg | fiber 2g
tart dough:
1 cup unbleached,
all-purpose flour
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted
butter, cold and cut into
½-inch cubes
¼ cup ice water
filling:
6 small pink lady apples (no
more than 2 inches in diam-
eter), cored
1½ teaspoons fresh lemon juice
1
/
3
cup cinnamon sugar (
1
/
3
cup
granulated sugar and 1½
teaspoons ground cinnamon)
¼ teaspoon kosher salt
2 tablespoons unsalted butter,
cold and cubed
2 tablespoons apricot jam,
warmed