Hard Ap­ple Cider Tart

Washington County Enterprise-Leader - - APPLE FESTIVAL -

Serves: 10-12

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.

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