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Apple tart

Apple tart
Genaro Molina / Los Angeles Times

Like any hotshot young chef working in the heart of the entertainment industry, Maple Drive's Eric Klein knows how to make all of the lighter, brighter dishes that are demanded by his clientele. But Klein also has a secret weapon: ... Read more

Total time: 1 hour | Serves 8 to 10


  • 2 1/4 cups flour
  • 1/3 cup sugar
  • Pinch of salt
  • 9 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 egg

Step 1Combine the flour, sugar and salt in a bowl. Cut the butter into the dry ingredients. Mix until the texture resembles cornmeal. Add the egg.

Step 2Using your hands (floured if necessary), combine and gently knead the mixture, folding end over end until the dough is smooth.

Step 3Let the dough rest for 15 minutes.

Step 4Roll the dough out on a lightly floured surface to one-fourth-inch thickness. Place the dough over a 9-inch tart pan and carefully fit it into the pan. Trim the edges. Using a fork, carefully prick the bottom crust. Refrigerate the crust for 10 minutes.

Filling and assembly

  • 3 to 4 Golden Delicious apples
  • 1 cup whipping cream
  • 2 eggs
  • Pinch of salt
  • 1/4 cup sugar

Step 1Heat the oven to 350 degrees. Core, peel and slice the apples.

Step 2Arrange the apple slices in the chilled crust, forming overlapping concentric circles.

Step 3Bake on the bottom rack of the oven until the crust starts to turn pale golden, about 10 to 15 minutes. In the meantime, whisk together the cream with the eggs, salt and sugar.

Step 4Reduce the heat to 325 degrees and move the tart pan up to the middle rack of the oven. While the pie is still in the oven, pour the custard mixture evenly over the apples so that all the apple surfaces are coated.

Step 5Bake until the top of the pie is golden brown and a toothpick comes out clean, about 45 to 50 minutes. Serve warm or cooled.


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