Apple Streusel Tart with Honey Crust
(Source: Epicurious)
Crust:
1 3/4 cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch
cubes
1/4 cup honey
2 large egg yolks
1 tablespoon ice water
Streusel:
1 cup all purpose flour
1/3 cup sugar
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch
cubes
Filling:
1/4 cup sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
3 cups (packed) grated Gala, Jonagold, or Winesap apples
(about 4)
For crust:
Mix flour, sugar, cinnamon, and salt in processor. Add
butter; using on/off turns, process until mixture resembles coarse meal. Whisk
honey, yolks, and 1 tablespoon ice water in bowl. Add honey mixture to flour
mixture; using on/off turns, process until clumps form. Gather dough into ball;
flatten into disk. Wrap in plastic; chill 1 hour. Roll dough out on floured
surface to 12-inch round. Transfer to 10-inch tart pan with removable bottom.
Press dough onto bottom and up sides of pan. Fold overhang in; press to form
double layer. Cover and chill 30 minutes or up to 1 day.
For streusel:
Mix all ingredients in medium bowl. Using fingertips, rub in
butter until pea-size clumps form. Refrigerate while preparing filling.
For filling:
Preheat oven to 350°F. Whisk first 4 ingredients in large
bowl to blend. Add grated apples; stir to coat. Transfer to crust, spreading
evenly. Sprinkle streusel over. Bake until streusel is golden and filling is
bubbling, about 1 hour. Cool. (Can be made 8 hours ahead. Let stand at room
temperature.)
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