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“Found in a magazine. Very pretty presentation. I've made twice, once using the pastry shell recipe given, and once with refrigerated dough from the grocery store. The recipe's version is very good (plus you get two for the freezer, but if you are in a hurry, store bought crust is just fine. The second time, I also added a little bit of amaretto to the filling. Very good.”
READY IN:
1hr 40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. For the pastry:
  2. Combine flour, sugar and salt in a large bowl.
  3. Cut in butter until crumbly.
  4. Sprinkle with 2 Tbs of ice water and stir with a fork. Repeat with additional water as needed, just until dough begins to hold together.
  5. Shape into 3 disks and wrap each tightly in plastic wrap.
  6. Chill 1 disk for 30 minutes. Freeze remaining disks (up to 3 months)for another use.
  7. Heat oven to 425.
  8. Roll refrigerated disk into 14" round. Ease into 11" tart pan with removable bottom.
  9. Fold and press overhang 1/8" above rim and freeze for 15 minutes.
  10. Remove from freezer and line tart shell with foil, fill with pie weights or dried beans.
  11. Bake for 15 minutes, remove foil and weights and continue baking for 10 minutes or until golden.
  12. Place on rack to cool.
  13. Reduce oven to 375.
  14. For Filling:
  15. Pulse first 5 ingredients in blender or food proccesor until crumbly.
  16. Add eggs and process until smooth.
  17. Add flour and pulse until just combined.
  18. Spread filling into tart shell.
  19. Arrange apples in concentric circles over filling.
  20. Bake until apples are tender; about 70 minutes.
  21. Brush apples with jelly and cool on rack.

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