Makes 12 servings.
I like the texture and taste of this crust. It is easy to roll out and easy to patch as needed. I also like to serve it warm with ice cream or sorbet.
- 1½ cups unbleached all- purpose flour
- 4 tablespoons sugar
- ½ cup walnuts
- 8 tablespoons unsalted margarine, chilled and cut into small pieces
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon ice water
- 1 egg white, lightly beaten with a fork
- 5 medium Golden Delicious apples, peeled, cored, quartered. Cut each quarter into 4 wedges
- 3 tablespoons unsalted margarine
- ½ tablespoons dark brown sugar
- ½ teaspoon ground cinnamon.
- ¼ cup apricot preserves
TO MAKE THE CRUST
- Place the flour, sugar and walnuts in a food processor and pulse until finely ground. Add the margarine and the egg yolk. Pulse until the dough resembles corn meal. Add vanilla extract and water and pulse until the dough clings to the blade.
- Turn out dough into a lightly floured surface or board and knead into a smooth ball. Flatten the ball, wrap in wax paper and refrigerate for about an hour.
- Place the dough between 2 lightly floured sheets of wax paper and roll it out to a 12-13 inch round.
- The dough will spread more easily if you occasionally turn it over, lift the top wax paper and flour the dough lightly.
- Peel off the wax paper and wrap the dough very loosely over the rolling pin. Unroll over an ungreased 11-inch fluted tart pan with a removable rim.
- Pat the dough gently into the sides of the pan and up the sides (do not be afraid if the dough cracks; you can easily patch it). Roll the rolling pin over the top to trim off the excess dough. Refrigerate the shell for 30 minutes or longer.
- Preheat oven to 350F
- Prick the dough lightly with a fork (to prevent puffiness and air pockets) and brush with the egg white. Place on a cookie sheet (it is easier to handle).
- Bake for about 20 minutes, or until lightly colored.
- While the crust is baking prepare the apples and the glaze.
TO MAKE THE GLAZE
- Place the margarine, sugar, cinnamon and apricot preserves in a small pan and heat gently.
ASSEMBLE THE TART
- Cool the shell a bit. Arrange the apples attractively in overlapping slices in the shell and brush the glaze over the apples.
- Bake for about 40 minutes, or until the apples are tender but not falling apart.
Place the tart on a round object, such as a can and remove the rim. Loosen the bottom with a thin metal spatula and slide onto a serving platter. Serve warm or at room temperature.