Gourmet Thanksgiving - Apple and Prune Tart

[Guest guest]

Here's the final recipe - Sheryl

 

 

* Exported from MasterCook *

 

Apple and Prune Tart

 

Recipe By :Gourmet, November, 1999

Serving Size : 8 Preparation Time :0:00

Categories : Gourmet & Bon Appetit Pies and Pastries

Sheryl D

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pastry Dough

1 2/3 cups flour

1 1/2 teaspoons sugar

3/4 teaspoon salt

1 1/4 sticks cold unsalted butter -- cut into pieces

4-5 tbsp ice water

Filling

1/3 cup water

2 tablespoons calvados

1 cup packed pitted prunes

1 teaspoon cinnamon

pinch ground cloves

5 tablespoons flour

3/4 cup sugar

2 pounds tart green apples

1 1/2 tablespoons fresh lemon juice

1/2 cup toasted walnut pieces

1 tablespoon whole milk

1 tablespoon sugar

 

Dough: Pulse together flour, sugar and salt in a food processor. Add butter and

pulse until mixture resembles coarse meal. Sprinkle in 4 tbsp ice water and

ulse until pastry starts to hold together, adding the remaining tbsp ice water

if needed. Turn dough out onto a very lightly floured surface and knead 4-5

times. Form dough into a disk and chill, wrapped in plastic wrap, 30 minutes.

 

Filling: Simmer water, Calvados and prunes, uncovered until most of the liquid

is absorbed, bout 10 minutes. Remove from heat and cool.

 

Preheat the oven to 400 degress.

 

Stir together the cinnamon, cloves, 2 tbsp flour and 1/2 cup sugar. Peel and

core apples and cut into 1/2 " wedges. Halve wedges crosswise and toss with

cinnamon mixture. Add lemon juice and toss to coat. Finely grind walnuts with

remaining 3 tbsp flour and remaining 1/4 cup sugar in a food processor.

 

Assembly and Baking: Roll out dough on a lightly floured surface into a 14x18 "

oval. Roll dough loosely onto floured rolling pin and unroll onto a large

buttered baking sheet. Sprinkle walnut mixture over pastry, leaving a 2-1/2 to

3 " border.

 

Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly

tucking prunes between apple pieces. Turn edge of dough over fruit to form

pleats. Brush top of dough with milk and sprinkle with sugar.

 

Bake the tart loosely covered with foil in the middle of the oven for 30

minutes. Remove foil and bake until crust and fruit are golden and juices are

bubbling, about 30 minutes more. Cool the tar on the baking sheet on a rack at

least 20 minutes before serving.

 

Note: Pastry dough may be mde 2 days ahead and chilled.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 205 Calories (kcal); trace Total Fat; (1% calories from fat); 3g

Protein; 45g Carbohydrate; trace Cholesterol; 202mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0