Description
Rich, buttery crust and topping, with apples that have hint of vanilla, lemon and cinnamon.
Ingredients
Scale
- Crust:
- 1–1/2 c. flour
- 1/4 c. plus 2 Tbsp sugar
- 1/4 tsp. salt
- 1/4 tsp. lemon zest
- 4 oz (1 stick) cold butter, cut into small pieces
- 2 egg yolks
- 1/4 c. sour cream
- Filling:
- 2 apples
- 1 Tbsp butter
- 3 Tbsp brown sugar
- 1/3 vanilla bean or 1/3 Tbsp of vanilla bean paste
- couple pinches of ground cinnamon
- scant 1/4 tsp lemon zest
Instructions
- Preheat oven to 350 degrees F.
- Prepare the apples by peeling, coring and slicing them 1/4” thick. Melt the butter over medium heat and add the sliced apples, brown sugar and lemon zest. Slit the vanilla bean, scrape the seeds and add them and the bean casing to the mix, or if using vanilla bean paste just add to the mixture. Sprinkle in cinnamon. Sauté the apples for about 5–8 minutes, or until they are softened a bit and the aromas of the vanilla and lemon zest have permeated the fruit. Set aside to cool.
- Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter pieces and pulse until the mixture looks like coarse meal. Mix the yolks and sour cream together and add to the food processor. Pulse just a few times until the mixture looks like it’s coming together. Do not overmix. The dough should be very crumbly. Pour into a large bowl and toss gently with your hands.
- Pour about 2/3 of the dough crumbles into a 14” x 4” tart pan or a 9” tart pan. Gently spread an even layer without compressing it. Just make sure that the pan is covered and there aren’t any holes. Layer the cooled apples on top. Sprinkle the remaining dough crumble over the top of the apples.
- Place the tart on a sheet pan lined with parchment and bake for 40–45 minutes. Cool completely before removing from the tart pan to serve.
- Prep Time: 20 mins
- Cook Time: 45 mins