By Paula DeenJUMP TO RECIPE
- 1 1/4 cups plus 1/4 cup for filling all purpose flour
- 1/2 cup room temperature butter
- 3/4 cup plus 2 tablespoons for crust sour cream
- 6 medium peeled, pitted, and sliced apples
- 3 large egg yolks
- 3/4 cup sugar
- 1/2 cup jelly also works apricot preserves
- 1 tablespoon frozen orange juice concentrate
- for garnish fresh mint
- for garnish whipped topping
Preheat the oven to 375 °F.
To make the crust:
Place 1 1/4 cups flour, butter, and 2 tablespoons sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 °F.
To make the filling:
Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as apples will shrink during cooking.
Combine the egg yolks, 3/4 cup sour cream, sugar, and 1/4 cup flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze:
Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.