Cooking Instructions
- 1
Combine flour and salt.
- 2
Thinly slice 2 sticks cold butter.
- 3
Add to mix.
- 4
Combine.
- 5
Should be soft and crumbly.
- 6
In a separate bowl, whisk one egg.
- 7
Put some ice in a baggie, and crush with with a roller.
- 8
Add crushed ice to egg. (about 1/2 cup)
- 9
Add to ice egg mixture to flour mixture.
- 10
Knead with hands until it gets a nice dough consistency.
- 11
Will be a bit sticky, but form a dough ball.
- 12
Using roller, press down on dough.
- 13
Using a rolling pin, roll out dough into a roughly rectangular shape.
- 14
Take dough and place on a cookie sheet (9" x 11") Cover, and refrigerate.
- 15
Peel the skin of the apples.
- 16
Slice in quarters.
- 17
Cut out core. (reserve)
- 18
Reserve apple cores as you peel and core.
- 19
Put 1 cup sugar and 1 cup water in pot on high.
- 20
Stir until sugar is dissolved.
- 21
Add apple cores, then reduce and simmer until syrupy (about 30 minutes.)
- 22
Meanwhile, slice thinly the apple quarters.
- 23
Preheat oven to 375°F and remove pastry from fridge once all apples are prepared. Place the sliced apples over lapping- like fanned cards. Bake for approximately 40 minutes until the edges are browned.
- 24
Sprinkle with sugar.
- 25
Strain the apple cores from the syrup.
- 26
Pour syrup over apples.
- 27
Cut into serving size.
- 28
Serve! Yum! Adapted from David Tanis' Apple Tart.
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