All Easy Recipes. Cook all that you can cook. Apple Tart With Apricot Preserves
(Apfelwabe)
 
What You Need:            (Serving Size: one 9-inch tart)
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  • 4 medium-sized tart cooking apples (about 1 pound), peeled, cored, quartered and cut into -inch thick slices
  • 5 tablespoons sugar
  • 1 egg
  • cup heavy cream
  • 2 tablespoons flour
  • 1 tablespoon cognac
  • A 9-inch baked pastry shell (see Zwiebelwahe), left in its false-bottom pan
  • 1 tablespoon water
  • cup apricot preserves

  • How To Cook:
    1. Preheat the oven to 350. In a deep bowl, combine the apples and 4 tablespoons of the sugar, and turn the slices about with a spoon until they are evenly coated.

    2. Beat the egg and cream together with a wire whisk in another bowl for about a minute, then beat in the remaining tablespoon of sugar, the flour and cognac.

    3. Arrange the apple slices attractively in slightly overlapping concentric circles in the baked pastry shell and bake in the middle of the oven for 20 minutes.

    4. Then pour in the custard mixture and bake for 15 minutes longer, or until the custard has puffed and browned and a knife inserted in the center comes out clean. Remove from the oven and set aside to cool.

    5. In a small saucepan, combine the water and the preserves, and bring to a simmer over moderate heat, stirring until the preserves dissolve. Then continue to simmer until the mixture thickens to a syrupy glaze.

    6. With the back of a spoon, rub the preserves through a fine sieve into a bowl. While the tart is still warm, brush the glaze gently over its entire top surface.

    7. Set the false-bottom pan on a large jar or coffee can and slip down the outside rim. Let the tart cool to room temperature and serve.

     
     
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