Wine Pairing: Any bottle or more affordable half bottle of Chateau d’Yquem will complement the apple tart perfectly. If this is beyond your price range, try any other Sauternes (make sure it has an “s” on the end or it’s not REAL Sauternes) such as Chateau Climens or Chateau Raymond-Lafon.
- 1 pie crust
- 5 or 6 firm apples (tart, sweet apples; Granny Smith or McIntosh), about
- 2 1/4 lbs.
- 1/2 c. sugar
- 2 tsp. grated fresh lemon rind
- 2 tbsp. butter, cut into sm. pieces
- 1/3 c. clear apple jelly or apricot preserves
1. Preheat the oven to 400 degrees F.
2. Use a 10 inch pie shell with a removable bottom.
3. Peel the apples and cut them into quarters. Cut away and discard the cores. Trim off and reserve the ends of the apple quarters. Chop the trimmings. (1/2 cup of apples)
4. Cut the apples into thin uniform slices. (5 cups of sliced apples)
5. Scatter the chopped apple evenly over the surface of the pie shell.
6. Arrange the apple slices overlapping in concentric circles, starting with the outer layer and working toward the center.
7. Sprinkle the apple slices with the sugar and lemon rind. Dot with 2 tablespoons batter (1/2 cup of sugar and 2 teaspoons lemon rind).
8. Place the pie tin on a baking sheet. Place in the preheated oven and bake for 15 minutes. Reduce the oven heat to 375 degrees F. Bake 25 minutes longer.
9. If you wish to add a glaze, melt the jelly over low heat, stirring. Brush the top of the hot tart with the melted jelly. Serve hot or cold.
Serves six to eight servings.
Hint: To prevent discoloration of the apple slices, you can put them in a bowl, add a little lemon juice and toss. The acid in the lemon juice prevents oxidation.
Recipe courtesy of Cooks.com