Apple crisp tart
Binging with Babish · ♥ 97.1K likes · 4.8M views · 17 min video
Read about sweet tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10 oz flour
- 4 oz sugar
- 1 tsp kosher salt
Whisk the flour, sugar and kosher salt in a large bowl until homogenous, then mix in the melted butter with a rubber spatula to the consistency of Play-Doh.
- 7½ oz melted unsalted butter
Press about two thirds of the dough into a nine inch removable bottom tart pan, an even one centimetre layer over the base and up the sides, and trim the tops.
Part bake at 350F for about 20 minutes, until golden brown, crisp and set, then cool completely and wrap in plastic wrap at room temperature.
- 1 tbsp flour
- 1 tbsp sugar
Add a tablespoon each of flour and sugar to the remaining third of dough to make it crumbly; cover and refrigerate.
Turning the rest into crumble
- 6 whole large Granny Smith apples
- 1 whole lemon
Peel the apples, make four cuts around each core and slice the pieces a quarter inch thick into a bowl, tossing with lemon juice if they brown.
- 1 cup packed light brown sugar
- 2 tbsp cornstarch
- 2 tsp cinnamon
- ¼ tsp ground clove
- 1 tsp ground allspice
- ½ tsp ground cardamom
- nutmeg
Whisk the brown sugar, cornstarch, cinnamon, clove, allspice, cardamom and freshly grated nutmeg until homogenous, add to the apples and toss by hand until coated and the apples start to give up their juices.
- 3 tbsp butter
- kosher salt
Par cook the filling in the largest saute pan with three tablespoons of foaming butter over medium heat for about 10 to 15 minutes, until soft, sweet and thick; taste, season with a pinch of kosher salt, then cool completely and refrigerate.
Par-cooking the filling
Pour the filling into the tart shell, top with the crumble and bake at 350F for 25 to 30 minutes, until golden brown.