YOU ARE HERE: LAT HomeCollections

As Exotic as Apple Pie

March 18, 1993|BETTY ROSBOTTOM | Rosbottom is a cooking school director and cookbook author.

Orange and cardamom are perfect but unexpected flavors to combine with apples. In this tart, they lend a haunting aroma to apple slices in a buttery rich shell.

The tart can be baked early in the day and reheated before serving--and it's even good a day later.

APPLE TART SCENTED WITH ORANGE AND CARDAMOM 3 large golden delicious apples Juice 1/2 lemon 1/3 cup orange marmalade Tart Shell 1 tablespoon sugar 1 tablespoon flour 1 teaspoon ground cardamom 1 teaspoon grated orange zest 1/4 cup honey

1 tablespoon unsalted butter, chilled and cut into small pieces

Peel, halve and core apples, then cut into 1/4-inch-thick slices. Toss slices in bowl with lemon juice.

Heat marmalade in small pan to liquefy. Strain to remove solids. Brush bottom and sides of Tart Shell with marmalade. Arrange apples in overlapping concentric circles on Tart Shell. Combine sugar, flour, cardamom and orange zest in small bowl and sprinkle over apples. Drizzle honey over filling and dot with butter.

Bake tart at 400 degrees on center shelf until crust is golden and apples are tender, 45 to 55 minutes. Remove, cool 5 minutes and serve warm. Makes 6 to 8 servings.

Tart Shell 1 cup flour 1/4 teaspoon salt 1 tablespoon sugar 1/2 cup unsalted butter, chilled and cut into small pieces 1 1/2 tablespoons cold water 1 egg yolk

Combine flour, salt, sugar and butter in bowl of food processor. Process, pulsing machine on and off several seconds, until mixture resembles oatmeal flakes. Mix water and egg yolk and add to flour mixture with machine running. Process several seconds until ball of dough is formed. Wrap dough in plastic wrap and refrigerate 1 hour or up to 1 day.

Dough may also be prepared by hand. Combine flour, salt and sugar in mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles oatmeal flakes. Whisk water and egg together and gradually mix with flour mixture until dough holds together.

Transfer dough to lightly floured surface. Using heel of hand, smear 1/4 cup dough at time across surface to form 6-inch-long strip. Gather dough together and repeat 2 more times. Form dough into ball and wrap in plastic wrap. Refrigerate 1 hour or up to 1 day.

Roll dough into 11-inch circle. Fit into 9-inch tart pan and press dough against sides of pan. Pierce bottom of crust with tines of fork. Chill dough while preparing filling.

Los Angeles Times Articles