Dried-Apple Tart with Crisp Crumble Topping

Categories: Gma1

Serves: 1 servings

Ingredients:

12 oz Dried apples
1/4 c Packed light brown sugar
4 c Water
2 c Apple cider
1 tb Fresh lemon juice
Four; (3-inch) cinnamon
; sticks
6 tb Cold; unsalted butter,
; cut into 1/4-inch
; pieces
3/4 c All-purpose flour
1/4 c Granulated sugar
1 Recipe pastry dough of your
-choice; rolled out and fit
; into an 11-inch
; tart pan with a
; removable fluted
; rim
Whipped cream or vanilla ice
-cream as
; garnish

Instructions:
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 375 degrees 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.

Serves 8

Adapted from a Gourmet Magazine recipe.

Spencer Christian's Wine Selection:

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.

Converted by MC_Buster.

NOTES : From GMA Food Correspondent Sara Moulton

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Previous: Dried Tomatoes in Olive Oil | Next: Dried-Corn Puddings