Apple Crumble Tart Popular Recipes

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Apple Crumble Tart

"A great dessert for the holiday buffet."

Ingredients :

• 1/2 (17.5 ounce) package frozen puff pastry, thawed
• 1 tablespoon butter, melted
• 3 apple - peeled, cored, and chopped
• 3/8 cup all-purpose flour
• 3/8 cup chopped blanched almonds
• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter, chilled
• 1/4 teaspoon vanilla extract
• 3 egg yolks
• 3 tablespoons white sugar
• 1/3 cup dry Marsala wine

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Set aside.
• Unfold pastry and cut into a 10-inch circle. Place on a large, ungreased baking sheet. Brush with melted butter. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
• Bake in preheated oven until the pastry is golden brown, about 30 minutes.
• To make the sabayon, whisk egg yolks and 3 tablespoons sugar in a heatproof bowl or the top of a double boiler. Heat over simmering water, beating mixture constantly with a handheld electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple tart.

Notes :

• You can use Madeira, Marsala, or sherry for the wine.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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