Apple Tart With Jam Glaze
|Cold butter/6 tablespoon spectrum spread||6 Tablespoon|
|Unbleached white flour||32 Tablespoon (Reserve 2 Tbsp For Dusting)|
|Purified water||5 Tablespoon, cold|
|Granny smith apples||3 , peeled, vertically thinly sliced|
|Apricot jam||1⁄2 Cup (8 tbs)|
|Purified water||3 Tablespoon|
1. Preheat oven to 350°F.
Using food processor
2. Using a food process, pulse on and off butter pieces with flour, salt, and sugar for 10 pulses or until crumbs start forming. Add cold water and pulse for some more time.
2. Using two knives, cut butter into a mixture of flour, salt, and sugar. Add water and mix until no lumps are there.
3. Shape the dough into a ball and wrapped in a parchment paper, refrigerate for 15 minutes or freeze for 10 minutes.
4. Take out, sprinkle a little flour on a parchment paper piece, and with a rolling pin dusted with flour, roll the dough into a flat circle, slightly larger than a pie pan of 9 inches. Pinch back the dough, if torn off.
5. On a pie pan top, turn the parchment paper directly. Trim off hanging edges.
6. In the tart pan, place apples in row, in such a way that each of them slightly overlaps the top of the other.
7. Sprinkle sugar-cinnamon mixture over apples and bake, without covering for 30 minutes.
8. Using a foil, cover, and bake for 35 more minutes or until apples turn soft and juicy.
9. Take out from oven and keep aside.
10. In a small saucepan, heat jam with water until the mixture thickens.
11. With a pastry brush, apply glaze over the tart and allow it to cool for 15 minutes.
12. Reheat and serve Apple Tart with Jam Glaze sprinkled with a little powdered Confectioners-€™ sugar.