~Our fellow bloggers from The Garum Factory are always giving their readers creative cooking ideas! Their Lazy Man’s Pan Apple Tarts are a perfect fall treat and not to mention DELICIOUS! I have included their recipe but if you would like to read the article, which includes tips and alterations, please click here.~
Lazy Man’s Sheet Pan Apple Tart
Makes 1 15½-by-10½-inch tart
- 2 cups all-purpose flour, plus extra for sprinkling
- ½ pound (2 sticks) unsalted cold butter, cut into thin pieces
- ½ teaspoon salt
- 1 egg, beaten, plus enough ice water to make ½ cup
- 5 – 7 crisp apples (about 2½ pounds)
- 1 cup sugar for the glaze, plus extra for sprinkling on the apples
- ½ cup apricot jam
- Put the flour, butter and salt in a bowl. With your fingers, work the butter into the flour until it looks mealy, with some large flecks of butter remaining. Pour the egg-ice water mixture into the bowl and quickly knead the dough until it comes together. Only a minute or two – you don’t want the butter to melt. It will be soft, sticky, and, though gathered together, a little rough looking.
- Sprinkle the dough with a little flour and pat into a rectangle about 1 inch thick. Wrap and refrigerate for at least an hour, or overnight.
- Divide the pastry in half (there will be enough for two tarts; you can freeze one half for later). Roll out the pastry to a rectangle, approximately 11 by 16 inches, using a 15½-by-10½-inch baking sheet as a template.
- Transfer the dough to the baking sheet and let it relax. If your dough isn’t perfectly rectangular just patch with bits and pieces as necessary, then trim the edges to fit the pan with a little going slightly up the sides. Cover with plastic wrap and refrigerate.
- Peel the apples and cut into quarters (or use your genuine New England apple-potato peeler). Remove the cores and use to make a glaze as follows: Combine 1 cup sugar and 1 cup water with the cores. Stir at first to dissolve the sugar, then simmer to a thick syrup. Strain and reserve. (Or use honey or good apricot jam, thinned, for a glaze – I used apricot jam.)
- Slice the apples as thin as possible. Arrange the slices over the pastry in rows, overlapping them like cards in solitaire. At this point the tart can be covered with plastic wrap and refrigerated for up to 8 hours. (It’s okay if the apples darken.)
- Preheat the oven to 375°F. Sprinkle sugar generously over the apples and bake until that are beautifully browned and crisp, about 45 minutes. About ¾ of the way through the cooking I brushed a thin layer of glaze over the tart. After the tart has finished allow it to cool on a rack.
- Just before serving, reheat the glaze. Slide the tart from the pan onto a cutting board. Paint the apples with the warmed glaze. Slice into small rectangles or triangles or whatever strikes your fancy to serve.