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Bread and Circus Free Form Apple Tart
For the crust:
2 C. unsifted all-purpose flour
1/2 C. sugar
4 large egg yolks
1/2 C. soft butter
1 t. vanilla extract
For the filling:
6 T. unsalted butter
6 Golden Delicious or Granny Smith apples, peeled, cored and sliced into 12
wedges each
1/2 C. golden raisins
1/3 C. sugar
2 T. grated orange peel
1 egg, beaten
To make the crust:
Sift the flour onto a work surface. Make a well in the center, and add the
sugar, yolks, butter and vanilla. With your fingers, blend the mixture in the
well, and slowly work in the flour, working from the inside to the outside,
until all the flour is incorporated. Gently press the dough until smooth. Cover
with plastic wrap and refrigerate for 2 hours.
To make the filling:
In a large skillet over medium-high heat, melt the butter. Add the apples and
raisins. Sprinkle the sugar on top. Saute the apples until lightly browned and
tender, about 15 minutes. Stir in the orange peel; set aside until cool.
Preheat the oven to 425�F. On a lightly floured surface, roll out the pastry to
a 12-inch round. Using the rolling pin, lift the pastry onto a baking sheet. Top
with the apples, mounding the mixture in the center and leaving about 2 inches
around the edges. Fold up the edges over the apples. Brush the turned-up edges
with the beaten egg.
Bake for 30 minutes until the pastry is golden.
Makes 1 tart.
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