Closer Weekly

INA’S FRENCH APPLE TART

Serves 8

- Ina Garten

2 cups flour

1⁄2 tsp. kosher salt

1 tbsp. sugar

16 tbsp. (2 sticks) cold unsalted butter, diced, divided

1⁄2 cup ice water

4 Golden Delicious apples

1⁄2 cup sugar

1⁄2 cup currant jelly

2 tbsp. Calvados apple brandy

1. In processor, pulse flour, salt and sugar to combine. Add 12 tbsp. butter; pulse until butter is the size of peas. With motor running, pour in water; pulse until dough starts to come together. Form a ball; wrap in plastic and chill at least 1 hr.

2. Heat oven to 400°F. Line a pie pan with parchment. Roll out dough into large circle; press into pan, trimming excess. Chill.

3. Peel apples; cut in half. Remove stems and cores; cut into ⁄4"

1 slices. Place overlappin­g slices of apples in concentric circles on pastry. Sprinkle with sugar; dot with remaining butter.

4. Bake 45 min. to

1 hr. or until browned. Remove from oven. Warm currant jelly and brandy; brush tart with mixture. Loosen from paper. Let cool. Serve warm or at room temp.

PER SERVING: 427 cal, 4g protein, 52g carbs, 4g fiber, 24g sugar, 24g fat

 ??  ?? So simple, so scrumptiou­s!
So simple, so scrumptiou­s!

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