Apple Ginger Tart

The crust is soooo flaky!

In a food processor, put

  • 1-2/3 cups flour
  • 2 sticks of cool butter, cut into cubes

Pulse 5-6 times

Add…

  • 6 tbsps sugar
  • 1 egg yolk
  • 1 tsp fresh lemon juice
  • 2 tbsps almond flour

Process until it almost holds together.  Remove, form into a flat round, wrap in plastic and refrigerate 30 minutes.

Remove and roll and line a 9″ or 10″ tart pan with dough – save rest of dough

Freeze the tart shell for 20 minutes – line with foil and pie weights and bake at 350 for 20 minutes.  Remove from oven and remove pie weights and set aside crust.

Filling:

Peel and core 1-1/2 lbs of apples (I used Gala) – cut into slices and put in a saute pan.  Add the rest 1/3 cup sugar,  juice of 1 lemon, 1/4 cup water and cook over medium heat until apples are soft enough to roughly mash with a potato masher – then add 2 tbsps of strained ginger marmalade – blend well.

Pour apple mixture into crust and spread evenly.  Set aside.

Roll out half of the rest of the dough and cut into 1/2″ strips and make a lattice on top of the tart.  With the other half of the dough. roll into a long rope, about pencil-thick, and arrange around the rim of the mold, pressing it down to made it stay in place.  Brush with egg white wash  Bake at 350 for 30-40 minutes or until the top is lightly golden brown.

NOTE:  you can also add either golden raisins or dried cranberries to the filling but I like it without.

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