ISO: ISO: Your favourite apple tart recipe, please!

[deb-in-mi]

In a couple of weeks we have been invited to a new friend of ours house. He was actually Jerry's nurse at University of Michigan Hospital, post surgery - and the three of us hit it off beautifully. Anyway...his partner is the cookbook buyer for Borders!! And they are also inviting another couple over - and one of them is the cookbook buyer for Waldenbooks (or was...).

I'm going to make a smaller version of a very decadent chocolate truffle cake. And I'd also like to bring an apple tart for Vic's partner - he's not crazy over ultra rich, chocolately desserts. Do you have a recipe you can share? I especially need a recipe for the tart crust. (I have a wonderful recipe for an apple tart but the crust contains honey and that's sweeter than what I want to go with).

Thanks in advance!

Deb

 

[charlie]

REC: Sweet Tart Dough---but not too sweet...from Nick Malgieri

Sweet Tart Dough

Recipe By :Nick Malgieri

8 tablespoons unsalted butter -- softened
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 1/4 cups all purpose flour -- bleached

Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with the paddle. Beat on medium speed for 5 minutes, until the mixture is soft, fluffy, and almost white in color.
Beat in the vanilla and the egg yolk and continue beating for another 2 minutes, until the mixture is soft and smooth and resembles buttercream, (If the mixture appears curdled, the butter, egg yolk, or both were too cold and not soft enough when combined. Continue to beat and the mixture will become smooth in a few minutes.) Scrape the bowl and beaters and remove the bowl from the mixer.
Place the flour in a strainer or sifter and sift it, all at once, over the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until no traces of flour remain visible.
Scrape the dough onto the center of a 12-inch square of plastic wrap and shape it into a rough disk. Cover with another 12-inch square of plastic and press the dough between the two pieces of plastic until is about 1/4-inch thick.
Refrigerate the dough.
Yield: 11 ounces of dough, enough for a 9 or a 10-inch crust