Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apple-Membrillo Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 30 mins Total Time: 2 hrs Yield: 8 to 10 Serves For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling. Serve with creamy blue cheese, jewel-like green grapes, and crunchy Marcona almonds for the ultimate dessert platter. Ingredients ½ recipe Test Kitchen's Favorite Pate Brisee 4 ounces membrillo (quince paste), such as Mitica, room temperature 2 small Granny Smith apples, cored, peeled, and cut into ⅛-inch slices 2 tablespoons unsalted butter, melted 2 tablespoons sugar Marcona almonds, grapes, and blue cheese, such as Bayley Hazen, for serving Directions Preheat oven to 400 degrees. Roll out dough into a 1/4-inch-thick rectangle; fit into a tart pan. Trim edges flush with pan. Prick dough lightly with a fork and freeze until firm, 15 minutes. Reserve 1 tablespoon membrillo; mash remainder with 1 teaspoon water until spreadable. Using an offset spatula, spread evenly over dough in pan. Shingle apples over top. Brush with 1 tablespoon butter; sprinkle with sugar. Bake until pastry is golden and apples are browned and tender, about 1 hour. Meanwhile, in a small saucepan over medium, heat reserved membrillo with 1 tablespoon water and remaining 1 tablespoon butter, stirring often, until smooth. Remove tart from oven; brush apples with glaze. Return to oven; bake until apples just darken in spots and caramelize, about 10 minutes more. Let cool completely before slicing. (Tart can be stored, loosely covered, at room temperature up to 1 day.) Serve with almonds, grapes, and cheese. Variations For a savory spin on the pate brisee used here, pulse 1/2 teaspoon chopped fresh rosemary into the flour mixture before adding the butter. Rate it Print