It does not call for sugar, but you can sprinkle a tablespoon or two on the fruit before baking, if desired. You can also serve it "a la mode" (ice cream!), or with a dollop of home-made whipped cream...mmmmm
A trick: The small amount of tapioca used here helps keep the crust from getting soggy.
|Yummy Yummy In My Tummy|
- 1 cup flour, plus more for rolling
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- Pinch salt
- 2 or 3 teaspoons ice water
- 1/2 teaspoon instant/quick-cooking tapioca
- 2 Granny Smith apples peeled, cored and cut into thin wedges (may substitute pears)
- 1/3 cup apricot preserves
Directions:Combine the flour, butter, salt and the ice water (as needed) in a mixing bowl; work just enough to shape into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 450 degrees. Have a baking sheet at hand.
Lightly flour a work surface. Roll out the dough to a 9-inch round, with a thickness of no more than 1/4 inch. Transfer to the baking sheet.
Sprinkle the tapioca evenly over the dough. Arrange the apple slices facing in the same direction so they overlap neatly, leaving a 1/2 inch margin of dough around the edges. Decoratively crimp the edge, if desired. Bake for 20 minutes, until the bottom of the tart is browned and the crust is crisp and golden.
Just before the tart is done, place the preserves in a small microwave-safe bowl; microwave on HIGH for 30 seconds, then stir to smooth them. Brush them over the fruit (not the crust) just after it comes out of the oven.
Serve warm or at room temperature.
So while we're on the topic, what is your favorite dessert? Do you have a sweet tooth?
Hope you like!