La Cipollina Recipe

French Apple Tart

Serves- 6-8 people

Ingredients

1. 1.5 cup all purpose flour
2. ¼ cup granular sugar
3. 1/8 tsp. salt
4. ½ cup room temperature butter
5. 1 egg
6. 1 tbsp. cinnamon-divided
7. 1 tbsp.  lemon zest
8. 6 tbsp. granular sugar
9. 2 tbsp butter, divided
10. ½ cup apricot preserves
11. 1 tbsp. water
    

Pie Crust:

1. Place the butter in a mixer and mix until softened.
2. Add in egg, and allow to incorporate
3. Add flour slowly and salt
4. Have ready a 8' baking pan with removable bottom
5. On a flat work service, roll pasty out to a 12" circle
6. Place into baking pan, using your thumbs, mold the outsides into the cracks of the pan
7. Prick the bottom of the dough to prevent from rising while baking
8. Bake at 400 for 20-25 minutes until golden brown

Apple tart Filling:

1. Peel, Core and slice 6 apples
2. In a sauce pan, melt 1 tbsp. butter and stir in 3 tbsp. granular sugar, lemon zest and ½ tbsp. cinnamon
3. Add the apples and cook for 10 minutes over moderate heat. Mash the apples using a spoon or spatula.
4. Remove from heat and let cool

Top of Tart Apples:

1. Peel and core and slice 1/4 " thick slices
2. Melt 1 tbsp. butter and stir in 3 tbsp. granular sugar and remaining cinnamon
3. Add apples, cook for 5 minutes
4. Set aside to cool

Putting It together:

1. Spoon the applesauce mixture into the prebaked apple tart
2. Arrange the sliced apples on top circularly
3. Bake for 25 minutes at 350

Glaze to top Apple Tart:

1. Once the tart has cooled glaze the top
2. In a sauce pot combine ½ cup apricot preserves and 1 tbsp. water
3. Bring to a boil, and strain, then brush on top of the tart