Apple Tart

Okay, so apparently the tart phase is still going strong. Sue me! This one was mighty good, though....

CRUST:

1 1/4 cup flour
1/2 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 stick (1/2 cup) butter
1 egg yolk
1 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. water/milk/cream

1. Mix together dry ingredients

2. Incorporate butter into flour mixture using a pastry cutter or by rubbing between your fingers

3. Beat together egg yolk, vanilla and almond extracts, and cream

4. Incorporate egg mixture and flour mixture until consistent, then press into a tart pan

5. Prick all along the bottom with a fork, then place in the fridge while you preheat the oven

6. Preheat oven to 375, then place refrigerated crust into oven for about 15 minutes, or until just starting to turn golden.

7. Remove from oven and allow to cool while you prepare the apples.


BOTTOM LAYER OF APPLES:

3 apples, peeled, cored, and diced
zest from 1/2 lemon
3 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1/4 tsp. almond extract
2 T. butter

1. Toss apples with all ingredients except butter

2. Melt butter over skillet, then add apples

3. Cook over medium-high heat, stirring occasionally, until apples are mushy.

4. Squish apples as much as you can (I used a pastry cutter to do this), then set aside while you work on the top layer


TOP LAYER OF APPLES

3 apples, peeled, cored, and sliced into 1/4 inch slices
juice from 1/2 lemon
3 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 T. butter

1. Toss apples in all ingredients except butter

2. Melt butter over skillet, then add apple slices

3. Stir occasionally for about 3-4 minutes, until apples are just started to soften and heat up but well coated

PUTTING IT ALTOGETHER

Preheat oven to 350

1. Spoon the bottom layer of apples evenly into the pie crust

2. Drizzle any liquid in the pan from the top layer of apples over the bottom layer

3. Place apples from top layer concentrically across the pie, forming a nice solid layer

4. Using a spatula, drizzle any remaining liquid over tart

5. Cook for 20-25 minutes, until apples are nice and cooked