Apple-Currant Tart

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

Tarts are easier to make than pies, because you don’t have crimped edges to worry about. Two-piece metal tart pans typically have a scalloped edge. Once the pastry dough is fitted into the pan, all that is required is a sweep across the top with a rolling pin, and voila—you have a lovely scalloped edge of dough.

Ingredients

Crust

	2½	cups all-purpose flour
	1	tsp. salt
	3	Tbsp. granulated sugar
	½	cup (1 stick) plus 3 tablespoons cold unsalted butter, cut into small pieces
	7	Tbsp. cold solid vegetable shortening
	2	Tbsp. heavy (whipping) cream
	2	tsp. pure vanilla extract
	2	Tbsp. ice water, plus more if needed

Filling

	¼	cup fresh orange juice
	¾	cup packed brown sugar
	¼	cup dried currants
	4	crisp apples (1¼ to 1½ pounds in total), such as Gala or Yellow Delicious, peeled, cored, and cut into ¼-inch-thick slices
	½	tsp. ground cinnamon
	1½	Tbsp. all-purpose flour
	3	Tbsp. orange marmalade
	1	pt. vanilla ice cream, or ¾ cup heavy (whipping) cream and 2 tablespoons powdered sugar, whipped until soft peaks form (optional)

Steps

To Make The Crust

Put the dry ingredients in a food processor and pulse to blend. Add the butter and shortening and pulse just until the mixture resembles coarse crumbs. Add the cream, vanilla, and 2 tablespoons ice water. Process for a few seconds, just until a ball of dough begins to form. Add more water 1 tablespoon at a time if needed to form the dough into a mass; do not process after the dough ball forms. (To make the dough by hand, use two knives or a pastry blade to cut the butter and shortening into the dry ingredients, and a fork or your fingers to mix in the liquids and gently form a mass.) Remove the dough, gathering all loose bits, and divide into 2 equal pieces.
Form each piece of dough into a ball, flatten to about 1 inch thick, and enclose in plastic wrap. Refrigerate one piece for at least 30 minutes or up to overnight. Double wrap the second piece, label and date it, and freeze to make a tart on another weekend. When ready to use, defrost in the refrigerator.

To Make The Filling

In a large bowl, combine the orange juice, brown sugar, and currants. Add the apples and toss to combine. Add the cinnamon and flour, then stir to combine. Let sit while you roll out the dough.
On a lightly floured work surface, roll the dough out to a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour if necessary to keep the dough from sticking. The dough will be very delicate, and its edges will not be perfectly smooth. Roll the dough circle around the rolling pin, lift it over one side of a 9- or 10-inch tart pan with a removable bottom, and unroll the dough over the pan, allowing it to settle into place. Using your fingers, lightly press the dough into the sides of the pan. Fold over the extra overhanging dough to evenly double the side walls of the tart. If some places have no overhanging dough, patch some in. With a light touch, run the rolling pin across the top of the tart, cutting off the excess dough. Put the tart in the freezer for 20 minutes.
Preheat the oven to 400°F. Position a rack in the center of the oven. Arrange the apple slices in overlapping concentric circles in the tart shell, starting from the outside edge and working towards the middle. Pour any remaining liquid over the apples, evenly distributing the currants.
Bake for 35 to 40 minutes, or until the crust is nicely browned and the apples are tender when pierced with a knife. Turn the oven temperature to 450°F, brush the tart with marmalade, and bake for 5 minutes, or until the glaze is melted and bubbly. Let cool on a wire rack for at least 1 hour.
Cut the tart into eighths. Set 4 slices aside, cover loosely, and store at room temperature for 1 day. Serve the remaining 4 slices with vanilla ice cream or sweetened whipped cream, if desired.

Notes

Serves 4, with 4 slices reserved for the following night’s dessert

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.