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Apples are coming into season and if you need one more reason to hit the orchards this fall, eating apples can improve cholesterol levels in as little as six months. According to a recent study from Florida State University, women who consumed ½ cup of dried apples (about two fresh apples) daily, experienced a 23% drop in LDL (bad) cholesterol levels after 26 weeks. And, they lost an average of three pounds. So bring on the apples!
I love apples, fresh, baked, sauced—whatever! This easy apple tart recipe is so delicious, you might want to make more than one!
Serves 2-4: (depending on how big a slice you want!)
Pastry:
8 oz unbleached all purpose flour
4 oz sweet butter (room temperature cut into 1/2″ pieces
Mix the butter into the flour with your fingertips until it resembles fine breadcrumbs. (You can use a food processor if you like, I just find making pastry very therapeutic so I love blending the butter into the flour by hand). Add cold water to bind into a ball (be careful not to add too much, you don’t want a “wet” ball). Lightly flour a surface and roll out the pastry so it’s the size of a 10” dinner plate. Put the dinner plate on top of the pastry and cut around it. Roll the edges over a couple of times to form a rim. The final pastry base should be around 8” in diameter. Heat the oven to 425.
Filling:
1 c applesauce- you can make your own or use store bought
2 large, crispy, sweet apples (I find Granny Smith apples are too tart for this)
2 tbsp apricot jam
2 tbsp water
Slide the pastry base onto a greased baking sheet and pour the apple sauce into the pastry base, peel and core the apples and cut into thin slices and arrange in a circular pattern overlapping each slice in the center. Put the apricot jam and water in a small saucepan and heat gently, stirring so the jam softens. Using a pastry brush, carefully brush the jam over the apples – makes a nice glaze when it’s baked. Brush the pastry rim with an egg wash and bake in the oven for 25-30 minutes or until golden brown.
Let it cool a little as the applesauce gets really hot. It’s lovely served with ice cream, whipped cream or clotted cream.
