Add 2 cups of flour and 1 teaspoon of salt to a food processor. Quickly mix the salt into the flour.
Take one stick of very cold butter and dice it into small pieces.
Add the diced butter to the food processor and pulse repeatedly until the butter is reduced to the size of small peas.
Add one very cold egg yolk to the diced butter and flour mixture.
Slowly add 1 tablespoon at a time of ice water to the food processor and pulse until incorporated.
Periodically open the food processor and push down any portion of the ingredients that is stuck to the sides.
Continue to add the ice water and pulse until the dough comes together and forms a ball.
Form the dough into a small disk.
Cover the dough with plastic-wrap and place in the refrigerator for at least one hour for the gluten to rest.
Remove dough from refrigerator and roll into 1/8 thickness. Cut into the correct size to fit any tart dish that you may have. Leave enough dough to cut slices to weave onto the top of the apples.
Place dough into tart dishes and push into place.
Tart shells must be "blind baked". Place a small piece of tinfoil into the raw dough and fill with pie weights or dry beans. Bake at 350 degrees Fahrenheit for 20 to 25 min.
Cut excess dough into strips to be woven onto the top of the apples.
Remove the core from a Granny Smith apple being sure not to go all the way to the bottom of the apple.
Cut a small rim around the top of the apple and, using a melon baller, remove most of the inside of the apple (reserve removed apple for filling).
Drizzle fresh lemon juice into the apple and remove excess liquid. This helps keep inside of apple from browning in the air.
Cut reserved apple into small pieces. Then mix in the orange zest, lemon zest, orange juice, lemon juice, sugar, spices and flour until well combined. The mixture should be gooey. Can add more flour.
After filling apples to the top with filling-mixture, weave dough strips in basket pattern onto top of apple and dropping over the sides.
Bake in 350 degree Fahrenheit oven for 40-45 minutes, until apples are soft to touch. Remove and let cool slightly. Transfer to pie shells as soon as possible. Serve warm! Enjoy!!
Ready to eat!!
- 1 food processor
- 2 cups flour
- 1/2 teaspoon salt
- 1 stick of butter
- 1 egg yolk
- 1 cup ice water
- 6 Granny Smith apples
- 1/4 cup flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- Zest of one orange
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
Kennett Square, PA