Here it is the first Wednesday of the month and time for another Cooking Light Virtual Supper Club (now that is a mouthful . . . in more ways than one!) Our last supper club of 2013. The year has flown by!
We received an e-mail a few weeks ago from Valerie reminding us that it was coming up. Normally this strikes fear in me because I had forgotten all about it. Not this time - I actually made my recipe (Rustic Apple Tart) after a trip to the apple farm in September.
It is great to be ahead for a change - especially at this time of the year!
This is a version of a galette - a free form tart - that is incredibly easy to make. It had an unusual step though of pre-cooking the apples and I have no idea why. I have made other apple tarts and never pre-cooked the apples before.
This step proved to be a challenge for me! I was to slowly cook the apples for 20 minutes but when I checked after 10 I had almost made apple sauce. ACK
I yanked the pan off of the heat, cooled them down, andwent ahead with the recipe but the tart was more 'soupy' than I would have liked. The taste was great and we all loved the fact that it was not overly sweet.
Rustic Apple Tart
2 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons granulated sugar
4 1/2 cups sliced peeled Golden Delicious apple (about 1 1/2 pounds)
4 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 teaspoon ice water
1 teaspoon granulated sugar
1 tablespoon apricot preserves
1 teaspoon water
Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
Preheat oven to 400°. Set oven rack to lowest third of oven.
Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown.
Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature.