Apple Crisp Tart with Butter Nut Creme Sauce
By
Sena Wilson
@ceodau
1
This is a recipe I created for making an "easy" apple crisp tart. It has three stages of steps but they are not difficult. I always have apples in the refrigerator so I use no special type of apple - from Granny Smith to Fuji apples because I like variety! Serve it with the Vanilla, Butter and Nut sauce and you have a beautiful, delicious dessert. I like to share it with my neighbors.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6 to 8
Prep:
25 Min
Cook:
50 Min
Method:
Stove Top
Ingredients
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4 capples, chopped and peeled
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3/4 cgranulated sugar
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1/2 cbrown sugar
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3 Tbspall purpose flour
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1/4 cpear juice (or apple juice)
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1/2 tsppenzy's baking spice mix*
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1 tsppure vanilla extract
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1 tspfresh lemon juice, and 1/4 tsp peel
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1 tspcinnamon sugar mix
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2 Tbspbutter, unsalted (cold and chopped)
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1/2 Tbspbutter, melted
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1/2 cwalnuts, coarsely chopped
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·sparkling white sugar for topping*
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1egg, plus 1 tbs water for egg wash (optional)
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BUTTER NUT CREME SAUCE
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1 csugar
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2 cmilk
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·dash of salt
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1/2 stickbutter, unsalted
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2 Tbspall purpose flour
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2egg yolks
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1 tspvanilla, butter and nut extract (specialty)*
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FLAKY CRUST
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2 call purpose flour
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3/4 csolid shortening (1 cup for xtra flaky crust)
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1/2 tspsalt
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7 Tbspcold water
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1 tspwhite vinegar
How to Make Apple Crisp Tart with Butter Nut Creme Sauce
- Prepare the crust first: Combine flour and salt in a bowl. Cut in shortening with a pastry blender until crumbly. Make a well in the middle and add the combined water/vinegar mix. Knead together and form a ball. Wrap dough in plastic and chill for 15 minutes.
- Mix apples, white and brown sugars, flour, pear juice, baking spice mix *(you can use a mixture of allspice, mace, and cinnamon), vanilla, lemon peel, lemon juice, and cinnamon sugar. Set aside.
- Prepare sauce: Mix flour and sugar, and salt. Whip together the milk and egg yolks and add to flour mixture, as well as the butter. Stir constantly over medium heat (I use a whip tool as it incorporates everything and there is no problem with the egg yolks). When thick, remove from heat and add Vanilla, Butter and Nut extract* (you can substitute butter and vanilla extracts). Set aside to cool and then refrigerate.
- Roll out flour on a dough cloth or board in a big circle; lay it into a large tart pan or large round quiche dish presprayed with oil. Brush inside the crust with the melted butter. Fill the center with apple mixture, but leave 3 inch edge for folding over fruit. Fold the edges up over all around the filling; it does not need to be "neat" - just overlapping in a circle. (See pictures). Brush crust with egg wash. Sprinkle the crust with extra cinnamon sugar and the Sparkling White Sugar *(King Arthur product); add the chopped walnuts to top of filling.
- Dot the filling with the cold butter. Place in a pre-heated 350 degree oven. Bake for approximately 45 - 50 minutes or until golden brown on top. Serve with creme sauce.
