Apple Raisin tart
Featured Pinch Tips Video
- 1/2 stick unsalted butter
- 1/3 cup sugar
- 6 golden delicious apples, peeled,cored and sliced into eighths
- 1/2 cup raisins
- 1 tsp. cinnamon
- 3 tbsp. berry jam (strawberry, blackberry, blueberry, or other)
- perfect pie dough, recipe follows
- 1/4 cup apricot glaze, recipe follows
- 2 cups water
- one standard 9 inch fluted tart pan
Heat a large skillet over medium heat and add butter and sugar. Cook til butter melts and sugar turns a light caramel color.
Bake for 35 minutes
Shortly before the end of baking process, heat apricot glaze and water in small pan over medium heat til mixture is smooth.
2 sticks very cold unsalted butter, cut into cubes (8 oz)
1/4 cup powdered sugar
1 T. cold water
1/2 t. salt
2 1/2 cups flour
Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
1 cup water
2 Tbsp. sugar
One 16 can apricots, including the syrup
3 golden delicious apples, coarsely chopped, with skin and core
1 Tbsp. powdered pectin
Put water, sugar, apricots and apples in large pan over high heat and bring to a boil.
Lower heat and stir in powdered pectin. Cook over low heat for about 30 minutes.
Press glaze through a strainer and let stand til it reaches room temperature.
The glaze can be kept in sealed container in refrigerator for up to 6 months. Makes 5 cups
The glaze, known in French as “napage”, is very easy to make. It brightens the appearance of baked goods, giving them a fresh look, as if they were just taken out of the oven.