Starting at the outside edge of the tart, make a ring of tightly overlapping 1/8-inch thick apple slices on top of the filling, tucking the last slice under the first when finished to make an unbroken circle. When the dough has finished chilling, remove the pan from the refrigerator and spread the cooled filling over the bottom of the tart. Squeeze the lemon juice over the slices to prevent browning. Meanwhile, peel, halve, and core the remaining 4 apples and, with a mandoline, vegetable slicer, or sharp knife, cut into very thin 1/8-inch thick slices lengthwise. Allow to cool while the dough finishes chilling. Toss to coat in butter, then add the sugar, vanilla, and salt, and continue to cook until the apples are soft and almost falling apart and most of the liquid has evaporated, about 15 to 25 minutes. Melt 4 tablespoons of the butter in a large skillet over medium-high heat and add the apple slices. With a mandoline, vegetable slicer, or sharp knife, cut the apples into thin 1/4-inch thick slices lengthwise. While the dough chills, make the filling. If you are using a frozen pie shell, skip this step and prepare apples. Transfer to the refrigerator to chill at least 30 minutes and up to overnight. With your fingers, pinch away the excess dough at the top of the tart pan. Roll the dough over the pin and transfer to the tart pan, pressing the dough into the bottom and up the sides. Dust a clean surface lightly with flour and roll out the round of chilled dough - giving the dough a quarter turn every few strokes and occasionally lifting it to dust underneath with additional flour - to a roughly 11-inch circle.
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