apple raisin tart

How To Make apple raisin tart

• 1

  Preheat oven to 375. Heat a large skillet over medium heat and add butter and sugar. Cook til butter melts and sugar turns a light caramel color.
• 2

  Add apples, raisins, and cinnamon to skillet and cook over low heat til apple turn a light golden brown.
• 3

  Remove from heat, add jam and stir til mixture is smooth. Set aside to cool. You can prepare and refrigerate fruit and jam mixture a day in advance.
• 4

  Working a well floured surface, roll out dough to a thickness of about 1/8 inch.
• 5

  Carefully put sheet of dough into tart pan, using your fingers to gently press dough into bottom and up sides. Trim excess edges of dough. roll into ball cover with plastic wrap, and freeze for future use.
• 6

  Put the apple and jam mixture on top of dough. The fruit doesn’t need to be neatly arranged. Bake for 35 minutes Shortly before the end of baking process, heat apricot glaze and water in small pan over medium heat til mixture is smooth.
• 7

  Transfer baked tart to wire rack and immediately pour on glaze evenly. Let cool for 30 minutes and serve, or store in sealed container at room temperature for two days.
• 8

  Perfect Pie Dough: 2 sticks very cold unsalted butter, cut into cubes (8 oz) 1/4 cup powdered sugar 1 egg 1 T. cold water 1/2 t. salt 2 1/2 cups flour Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
• 9

  Apricot Glaze 1 cup water 2 Tbsp. sugar One 16 can apricots, including the syrup 3 golden delicious apples, coarsely chopped, with skin and core 1 Tbsp. powdered pectin Put water, sugar, apricots and apples in large pan over high heat and bring to a boil. Lower heat and stir in powdered pectin. Cook over low heat for about 30 minutes. Press glaze through a strainer and let stand til it reaches room temperature. The glaze can be kept in sealed container in refrigerator for up to 6 months. Makes 5 cups The glaze, known in French as “napage”, is very easy to make. It brightens the appearance of baked goods, giving them a fresh look, as if they were just taken out of the oven.
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