For one 8 inch crust:
1 cup all purpose flour
1 stick butter
3 tablespoons confectioners’ sugar
1 tsp chopped rosemary
5 medium apples, peeled and chopped
¼ cup fresh lemon juice
½ cup apricot jam
4 tablespoons of butter (1/2 stick)
1/8 cup rum
2 teaspoons cinnamon
1 teaspoon vanilla
Preheat oven to 375 degrees
To make the crust, in the bowl of a food processor, combine the flour, butter, sugar and rosemary. Pulse 8 times until combined then run processor for 30 seconds, until a ball of dough forms.
Press dough into the sides of an 8-inch tart pan. Prick bottom of the crust with a fork and bake 15 minutes or until golden brown.
Put all of the filling ingredients in a pan and cook on medium heat until the apples start to resemble applesauce. About 15 minutes.
Put filling into your baked tart crust and bake for 40 minutes at 375 degrees. It is great served with vanilla bean ice cream or cinnamon whipped cream.
Tip 1: you can slice up an extra apple to put on the top of the tart after cooking for 20 minutes. Pull it out of the oven and arrange on top. Put it back in the oven for the remaining 20 minutes. It just makes it look pretty.
Tip 2: When my husband and I were shooting this picture he wanted me to put a little glaze on top to make it look “prettier”. I took out the apricot jam from the fridge and put a spoonful in a small skillet with a spoonful of water and stirred on low until it was mixed together. I strained it through a tea strainer and then brushed it on top of the tart. It really will make your tart look beautiful.
Tip 3: Another way to keep apples from turning brown besides lemon juice is to mix them with 7up, drain and your good to go. The 7 up trick I learned from my chef friend Lisa Masuda.
Tip 4: Red and green apples sliced up look great in a bowl on a cheese board. Use tips above when you do this.