A cross between short bread and pie, this will be a recipe you will make over and over again!
Makes 8 servings
Preheat oven to 375 degrees
Ingredients for shortbread pastry:
- 1 ½ cups all-purpose flour, sifted
- 2 tablespoons powdered sugar, sifted
- 4 ounces chilled butter, chopped
- 1 egg yolk
Sift flour and powdered sugar into a large bowl. Use two knives to cut butter into the flour/sugar mixture until it resembles breadcrumbs. Add the egg yolk and 1 tablespoon of water and mix with fingers until dough comes together. Turn onto a floured surface and gather into a ball (knead lightly if necessary). Flatten ball slightly and refrigerate in plastic wrap for 15 minutes. On a lightly floured board, roll the pastry out to a 14-inch circle. Line a greased 8-inch tart pan (removable bottom) with the rolled out dough, leaving the extra pastry to hang over the edge (don’t worry if the dough cracks or breaks, it’s ok to pinch it back together). Set pastry lined tart pan aside.
Ingredients for Apple Filling:
- 6 peeled, cored and sliced apples
- 2 cups apple juice
- 1-teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1-cup sugar
- ¼ cup cornstarch
- ¾ cup cold water
In large saucepan over medium high heat combine apples, apple juice, sugar, nutmeg and cinnamon. Cook until mixture comes to a boil, reduce heat to simmer and cook until apples are just tender. Remove apples with slotted spoon and set apples aside. In a small bowl, mix cold water and cornstarch together until cornstarch dissolves. Bring apple juice mixture back to a boil and add cornstarch mixture. Stir until apple juice mixture becomes thick and glossy. Add cooked apples back to thickened apple juice and toss apples until well combined. Set apple mixture aside to cool.
Fill tart crust with apple filling. Fold the overhanging pastry roughly over the fruit and sprinkle with two tablespoons of sugar. Bake tart for 40 minutes or until crust is golden. When cool remove sides of tart pan and dust with sifted powdered sugar. Serve warm or cold.