Apple Praline Tart
Give regular ol' apple pie a run for its money with this praline-topped tart.
- Servings: 8
Photography: Formula Z/S
Source: Martha Stewart Living, November 2001
- 1/2 recipe Pate Brisee
- 1/2 cup all-purpose flour, plus more for work surface
- 1/2 cup dried apricots, cut into quarters
- 1/2 cup dried figs, preferably Calimyrna, cut into 1/2-inch pieces
- 2 tablespoon cognac
- 1/4 cup water
- 3 Granny Smith apples, peeled and cored (about 1 1/4 pounds)
- Juice of 1 lemon
- 1/2 cup roughly chopped Almond Praline, plus more for garnish
- 3 large eggs
- 3/4 cup sugar
- 12 tablespoons unsalted butter
- 1 vanilla bean, split lengthwise, seeds scraped
- Vanilla ice cream, for serving
Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated. Remove pod, and discard.
Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.