Hard Apple Cider Tart
Crust: ½ cup (1 stick) butter, melted 1/4 cup granulated sugar ½ teaspoon Wilton Pure Vanilla Extract 1/4 teaspoon salt 1¾ cups all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
Pinch of salt
2 medium red baking apples, such as Braeburn, cored and sliced 1/8-inch thick
1 bottle (12 ounces) hard apple cider
3 tablespoons light corn syrup
2 tablespoons granulated sugar
Heat oven to 350 F. Prepare 9-inch tart pan with vegetable spray.
In large bowl, stir together melted butter, sugar, vanilla and salt. Add flour; stir until just combined. Evenly press into bottom and up sides of pan. With fork, prick dough all over. Refrigerate 30 minutes.
Remove tart from refrigerator; bake 12-14 minutes or until lightly browned. Cool completely.
In small bowl, combine sugar, cinnamon and salt. Arrange apples in tart pan in overlapping circular pattern, working from outside in. Sprinkle with cinnamon sugar mixture.
Bake on cookie sheet 55-60 minutes until apples are soft and crust is golden brown.
While tart bakes, make glaze.
In large skillet, cook cider over medium heat until liquid has reduced to 2 tablespoons, about 10-15 minutes. Reduce heat to low; add corn syrup and sugar. Stir continuously until sugar has dissolved. Remove from heat and cool.
Re-warm glaze over low heat, if needed, and brush on tart when it is removed from the oven. Cool tart completely in pan on cooling grid.