Mesa Apple Tart
You can use any tart dough recipe you like, but I made mine with the sweet tart dough (Pâté sucrée ) from Dorie Greenspan’s book, PARIS SWEETS as I had it on hand. The recipe makes the dough for 3, 9-inch tarts, so unless you’re swimming in company, you might freeze two of them for another day. I include in this post a link for Dorie’s pâte sucrée recipe from Baking Chez Moi that’s available on the internet. Either-or others-will do. Some bakers would at least partially bake this crust; I like it straight from the fridge. Living up on the mesa in Colorado Springs, I thought I’d name the tart for my gorgeous home.
- 9- inch tart shell made with sweet tart dough-Pâté sucrée- chilled
- 3 large baking apples- cored and sliced thinly. Do not peel.*
- 2 tablespoons fresh lemon or orange juice
- 4 tablespoons granulated sugar- divided
- 1/3 cup plus 2 tablespoons sour cream
- 1 egg yolk
- Pinch salt
- ½ teaspoon vanilla
- 1 tablespoon all purpose unbleached flour
- 1 tablespoon milk
- 1/3 cup walnuts cut into large pieces
- ½ teaspoon cinnamon for topping at end
PREP: Preheat the oven to 375 degrees Fahrenheit and place rack at center. Get out a rimmed baking sheet and place the tart shell in the pan on the baking sheet.
MIX APPLES WITH LEMON JUICE; ADD TO THE TART SHELL: In a medium bowl, toss the apple slices with the lemon juice. Place the apple slices around the outside perimeter of the tart dough, overlapping slightly, and facing the same direction. Continue layering another row of slices into the middle until the shell is full.
MAKE THE FILLING: In a small bowl, whisk together 3 tablespoons of the sugar with the sour cream, egg yolk, salt, vanilla, flour, and milk.
POUR THE FILLING OVER THE APPLES, SPRINKLE w/ WALNUTS, SUGAR/CINNAMON + BAKE: Pour the sour cream mixture evenly over the apples in the shell, spreading it a little with a small rubber spatula if needed. Sprinkle the walnuts evenly over the apples and filling. Mix the remaining tablespoon of sugar with the ½ teaspoon cinnamon in a small cup and sprinkle over the whole tart. Bake for 25-30 minutes or until crust is golden, filling is just set, and apples are tender when pierced with a paring knife.
COOL TART+SERVE WARM/ROOM TEMP: Place the baking sheet with the tart on a rack to cool for 30-40 min. Serve warm or at room temperature. This is best the day it’s made, but you can wrap the cooled tart in plastic wrap and store it for a day or two in the fridge if need be. We all can’t eat a whole apple tart in a day!
*I used Honeycrisp apples as I had them. Good baking apples are typically Winesap, Jonagold, Granny Smith, Braeburn, and more…
Copyright Alyce Morgan, 2020. All rights reserved.