French Apple Raisin Tart
Prepare raisins (Do this first)
¼ cup of raisins
¼ cup of red wine
Soak raisins in the red wine at the beginning while preparing the rest of tart.
Ingredients for crust
1 ½ cup flour
1 Tbsp. sugar
pinch of salt
½ stick or 4 oz. unsalted butter
1 egg
2-3 Tbsp. ice water
Heat oven to 375 degrees. In a food processor, combine flour, sugar, salt and butter. Mix on pulse mode until flour is grainy. Add egg and mix on pulse mode. Add one tablespoon of water at a time until the dough forms into a ball while mixing.
Roll out the dough into a nice circle. Fold into four then open up into a 9-inch pie pan (preferably glass or ceramic). Shape edges so that it makes a nice twisted braid pattern. Poke holes on the bottom of the pan with a fork (about 10 times). Bake in the oven for about 15-20 minutes or until lightly brown.
Apple Mixture (Part 1)
5 apples (peeled and sliced)
¾ cups of water
¼ cup sugar
¼ cup honey
1 tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. butter
pinch of salt
Combine water, sugar, honey in a large pot. Heat until boiling. Add in apples, cinnamon, nutmeg, salt and butter. Cook until the apple is tender.
Egg Paste (Part 2)
¼ cup of Greek yogurt or Creme Fraiche
¼ cup sugar
2 large eggs
pinch of salt
Mix above ingredients together with a whisk. Then, pour cooked apples into the yogurt mixture. Pour the mixture into the pie crust and bake for hour at 375 degrees. Serves 8 people.
Erica's Kitchen All rights reserved©2012
¼ cup of raisins
¼ cup of red wine
Soak raisins in the red wine at the beginning while preparing the rest of tart.
Ingredients for crust
1 ½ cup flour
1 Tbsp. sugar
pinch of salt
½ stick or 4 oz. unsalted butter
1 egg
2-3 Tbsp. ice water
Heat oven to 375 degrees. In a food processor, combine flour, sugar, salt and butter. Mix on pulse mode until flour is grainy. Add egg and mix on pulse mode. Add one tablespoon of water at a time until the dough forms into a ball while mixing.
Roll out the dough into a nice circle. Fold into four then open up into a 9-inch pie pan (preferably glass or ceramic). Shape edges so that it makes a nice twisted braid pattern. Poke holes on the bottom of the pan with a fork (about 10 times). Bake in the oven for about 15-20 minutes or until lightly brown.
Apple Mixture (Part 1)
5 apples (peeled and sliced)
¾ cups of water
¼ cup sugar
¼ cup honey
1 tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. butter
pinch of salt
Combine water, sugar, honey in a large pot. Heat until boiling. Add in apples, cinnamon, nutmeg, salt and butter. Cook until the apple is tender.
Egg Paste (Part 2)
¼ cup of Greek yogurt or Creme Fraiche
¼ cup sugar
2 large eggs
pinch of salt
Mix above ingredients together with a whisk. Then, pour cooked apples into the yogurt mixture. Pour the mixture into the pie crust and bake for hour at 375 degrees. Serves 8 people.
Erica's Kitchen All rights reserved©2012