Sunday, September 12, 2010

Sour Cream Apple Tart

My goodness, this was an absolutely delicious tart!  I thought it would be very sweet with all of the sugar directly added, but the sour cream offsets the sugar perfectly and it is a delicate blend of flavor, and not overly sweet. I used fresh Golden Delicious apples in this recipe, I think that McIntosh apples would be excellent as well.

Sour Cream Apple Tart

2 cups sifted flour
¼ tsp baking powder
½ tsp salt
2 Tbs sugar
½ cup cold butter (1 stick)
3½ cups apples, peeled, pared and sliced into thin wedges
¾ cup sugar
¾ tsp cinnamon
1/8 tsp allspice
1 cup sour cream
1 egg
1 tsp sugar
¼ tsp cinnamon

Combine flour, baking powder, salt and the 2 tablespoons of sugar in food processor. Add the  butter and process until the mixture takes on the texture of corn meal.  Turn into an 8x8x2 or 9x9x2 tart pan with a removable bottom.  Press into an even layer on the bottom and sides of pan, make sure that it isn't too thick on the corners.

Add sliced apples to the pan.  Combine sugar, cinnamon and allspice and sprinkle over apples.  Bake at 400˚ for 15 minutes.  Combine sour cream and egg and pour over apples and then bake for an additional 30 minutes.  Remove from oven and sprinkle with a mixture of the teaspoon of sugar and the ¼ teaspoon of cinnamon.  Serve slightly warm, or cold.

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