APPLE STREUSEL TART
 

 

INGREDIENTS

Tart Dough - 4 tart crusts

4 cups

1 cup

3/4 lb

1 teaspoon

All purpose flour

Powdered sugar

Butter (room temperature)

Salt

Filling - 1 tart

6

1/2 cup

1 teaspoon

1 teaspoon

Apples

Sugar

Vanilla

Cinnamon

Streusel

1 cup

1 cup

1 cup

1 stick

Brown sugar

Flour

Oats

Butter (chilled)
 

Recommended Blodgett Equipment:

Hydrovection

 

Preheat to: 325°F in Hot Air mode

 

  
 

Tart Dough

  1. Cream butter and sugar in mixer with paddle attachment until light and fluffy. Scrape bowl down periodically.

  2. Combine flour and salt. Add into creamed mixture.

  3. Mix until there are no dry spots and dough pulls away from the sides of the bowl.

  4. Divide into four equal pieces and wrap tightly in plastic.

  5. Dough can be chilled and rolled out to fit into tart pan or it can be pressed into the pan with your fingers. Dough can also be frozen for up to one month.

Filling

  1. Peel, core and slice apples.

  2. Toss apples with sugar, vanilla and cinnamon.

  3. Pour into prepared tart pan.

Streusel

  1. In a bowl combine all of the ingredients. Mix with hands until butter is incorporated.

  2. Pack the streusel onto the apples and bake at 325°F with low fan for 30 minutes.