My son, David, and I love to make this dessert together in the fall. Sometimes we substitute firm, tiny Italian plums for the apples.
- Cook Time
- Prep Time
- ½ cup sugar
- 1 cup (2 sticks) coconut oil, unsalted butter, or pareve margarine
- 2 large egg yolks
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon ground ginger
- Pinch of salt
- 3 Granny Smith or other good cooking apples (about 1 ½ pounds)
- ½ cup apricot preserves
1. Grease a 10-inch fluted tart pan with a removable bottom.
2. Put the sugar, coconut oil, butter or margarine, egg yolks, flour, ground ginger, and salt in a large bowl and rub everything together with your fingers or combine the ingredients in a food processor fitted with a steel blade, and process in quick pulses until the dough forms a ball. Either way, do not overwork the dough.
3. Flouring your hands, shape the ball of dough into a round, and pat into the tart pan. Working with your fingers and a cake knife or wide spatula, spread the dough evenly around the pan and up the sides.
4. The dough should be about ½-inch thick, up the sides and spread evenly across the bottom of the pan, then trim and flatten the edges with a knife. Refrigerate, covered, until ready to use.
5. Peel, core, and slice the apples into crescents about ¼- to ⅛-inch thick. You should have about 24 pieces. Heat the apricot preserves in a saucepan over low heat until it has liquefied. Set aside to cool slightly.
6. Preheat the oven to 425°F and remove the crust from the refrigerator. Starting on the outside and working toward the center, lay the apple slices in an overlapping, concentric circle. Using a pastry brush, paint the apples and the visible crust with the apricot glaze.
7. Place the tart pan on a cookie sheet and bake in the middle of the oven for 15 minutes. Reduce the heat to 350°F and continue cooking until the crust is deep golden brown, about 45 minutes.
8. Bring to room temperature, unmold, and put on a platter or serving dish.