Apple-Membrillo Tart

Name: Apple-Membrillo Tart
Prep time: 30 min
Total time: 2 h
Yield: Serves 8 to 10
Ingredients: 1/2 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 1/8-inch slices; 2 tablespoons unsalted butter, melted; 2 tablespoons sugar; Marcona almonds, grapes, and blue cheese, such as Bayley Hazen, for serving

Recipe photo courtesy of Justin Walker

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.

Source: Martha Stewart Living, December/January 2018

2 hours 30 mins Serves 8 to 10

Total Time Prep Yield

Ingredients

1/2 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 1/8-inch slices
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Marcona almonds, grapes, and blue cheese, such as Bayley Hazen, for serving

Directions

1.
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.
2.
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.
3.
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.

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Reviews

How would you rate this recipe?

helgasomme32134

9 DEC, 2018

I haven't tried it yet but I'm planning to. The problem is that the recipe doesn't specify the size of the tart pan. Help!
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