Apple Tart

apple tart

From Kosher Cookbook iPhone & iPad Touch Application
by Gloria Kobrin

The sweetness of the apples and vanilla contrasted with the tart marmalade and kosher brandy baked in a rich crust is spectacular. The extra hand work is worth it.


1/4 pound pareve margarine
1/2  cup confectioners sugar
2 egg yolks
3 tablespoons ice water
1  1/4 cups flour

Apple Filling:
8 large Golden Delicious apples
1/4 pound pareve margarine
One inch piece of fresh vanilla bean
1/4  cup confectioners sugar
1/2  cup tart orange marmalade
2 tablespoons kosher brandy or kosher orange liqueur
1 tablespoon water

Optional: 3 ounces toasted sliced almonds

11-inch flan ring (or quiche pan with removable bottom)
Cookie sheet
Baking parchment
Electric food processor
Large skillet
Fine sieve
Pastry brush


Line cookie sheet with baking parchment and place flan ring on top of it. Set aside.

Put flour and 1/2 cup sugar in bowl of processor with steel knife attached. Pulse a few seconds.

Cut 1/4 pound margarine into slices and add them to bowl. Pulse again until mixture resembles crumbs.

Beat yolks with water. Pour this mixture through feeding tube while the processor is running . Turn off processor when a ball of dough has formed. It will be quite soft. Scrape all dough into the center of flan ring and press it around the ring and up the sides until you have formed a tart shell. Chill for one hour at least.

Prepare apples while crust is chilling. Peel, quarter and core 3 apples. Slice them paper thin by hand or in the processor.

Melt 1/4 pound margarine in skillet. Slice the Vanilla bean in half but leave its spine intact. Add vanilla bean to melted margarine. Add sliced apples to pan and stir constantly until apples have browned . Press down on the vanilla bean to make sure that it has released all its seeds onto the apples. Remove vanilla bean.

Remove tart shell from refrigerator. Arrange sautéed apples in an even layer on the bottom of shell.

Preheat oven to: 400 F.

Peel, quarter , core and slice remaining apples thinly. Place these apples in consecutive layers on top of the sautéed ones. Keep layering apples until they are all used up.

Sift 1/4 cup confectioners sugar over top of tart. Place tart in oven and bake for 45-60 minutes. Watch it carefully to be sure crust doesn’t burn. It will darken considerably.

Place apple tart on cooling rack. Melt marmalade with one tablespoon water (can be done in microwave). Stir in kosher brandy or orange liqueur. Brush glaze gently over the top of the tart. Sprinkle with toasted almonds if desired. Chill. Serve tart at room temperature.


Recipes: Desserts, Tart, Apple, Parve, Kosher

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