Written by: Steve Stover
Date: November 24, 2013
For the crust
- 1 1/2 cups flour, preferably unbleached
- 1 1/4 sticks of butter, cut into 1/4 inch cubes
- 1 teaspoon sugar
For the filling
- 5 medium apples, peeled, cored, and sliced thin (about 1/4 inch) (Granny Smith apples work well)
- 1 stick butter, preferably unsalted
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1 1/2 cups pecans (whole or coarsely chopped)
Place the flour and butter in the freezer separately for 30 minutes. Place the chilled flour and butter in a food processor with 1 teaspoon sugar. Mix quickly by turning food processor on and off while adding 1/4 to 1/3 cup of ice water, until mixture is barely grainy. Chunks of butter should still be visible. Mold into a ball, wrap, and place in refrigerator for 15 minutes.
Roll dough to approximately 1/8” thickness. Spread on 9” tart pan, preferably with a removable bottom. You may substitute a pre-made pie crust.
Preheat the oven to 400°. Melt the butter, then add the brown sugar and cinnamon, and cook until dissolved. Remove from the heat and allow to cool slightly. Meanwhile, line the tart pan with apple slices in an attractive geometric pattern. Pour the butter/brown sugar mixture over the apples. Place in the oven for 20 minutes, add the pecans, and bake another 10-20 minutes, until golden brown. It may be necessary to cover the tart to prevent the nuts from burning.
Remove from the oven and allow the tart to cool at room temperature.
Serve warm or at room temperature with cinnamon ice cream.
Serves 8 – 12.