Preparation:
* Pastry dough of your choice rolled out and fit into an 11-inch tart pan with a removable fluted rim
In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
Preheat oven to 375ΓΈ F.
In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream.
Adapted from a Gourmet Magazine recipe.
To complement the apple tart, I recommend a light harvest riesling. There are many good ones made in California, but an easy name to remember is Robert Mondavi.
A I R D A T E : Tuesday, November 24 Countdown to Thanksgiving
Stay tuned Tuesday, Nov. 24 for a special broadcast: everything you need to know to make your Thanksgiving meal the best ever. From turkey to stuffing to southern pecan pie, America's most famous chefs share their secrets for your perfect holiday mea |
