Apple Tart{0}
POLENTA TART DOUGH
1 C. All purpose flour 6 Tbl. Butter, cold, cut into chunks
1/3 C polenta or cornmeal 1 egg
½ C sugar 1 Tbl. Water
½ tsp. Salt
1. Combine flour, sugar, polenta or cornmeal and salt in a bowl.
2. Cut in butter with pastry blender until mixture resembles coarse crumbs.
3. Mix egg with water. Add to flour mixture, tossing with a fork until dough is moistened and begins to clump together.
4. Gather dough together, knead 2 or 3 times to smooth out, then form into a ½” thick disc. Wrap in plastic wrap, refrigerate 1 hour before using.
APPLE FILLING:
2 Tbl. butter
4 Granny Smith apples, or any good baking apple, peeled, cored and cut into ½” thick slices
2 to 3 Tbl. brown sugar ¼ to ½ tsp. cinnamon
1 Tbl. flour dash nutmeg
1 Tbl. Apricot jam or apple butter 1 egg beaten with 1 Tbl. Water
1 tsp. Sugar
Saute apples with butter and brown sugar for 2 to 3 minutes to soften slightly.
Cool, then stir in flour, cinnamon and nutmeg.
ASSEMBLY
1. Roll out Polenta Tart Dough into a 12” to 14” circle. Place onto parchment lined half-sheet pan.
2. Spread a thin layer (approx. 1 Tbl.) apricot jam or apple butter onto center of pastry, leaving a 2” to 3” margin without jam.
3. Place apple filling onto pastry, covering jam, and again leaving a 2” to 3” margin .
4. Fold the edge over the filling, toward the center of the tart, leaving an uncovered portion in the center.
5. Brush the pastry with egg wash (1 egg mixed with 2 Tbl. water). Sprinkle with 1 tsp. Granulated sugar. Bake @ 350o for approx. 25 to 30 minutes, or until pastry is golden brown and fruit is tender.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
