2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 80

RUSTIC A PPLE-PECA N TA RT

MAKES 1 (11X10-INCH) TART

Chopped pecans impart an irresistible crunch

to this simple and rustic apple tart.

CORNMEAL TART DOUGH

1 cup all-purpose flour
¼ cup yellow cornmeal
2 teaspoons sugar
1 teaspoon kosher salt
½ cup cold unsalted
butter, cubed
4 to 5 tablespoons
whole milk, chilled

1. For dough: In the work bowl of a food processor,
   place flour, cornmeal, sugar, and salt; pulse until
   combined. Add cold butter, and pulse until
   mixture is crumbly. With processor running, add
   4 tablespoons cold milk in a slow, steady stream
   just until dough comes together. Add remaining
   1 tablespoon cold milk, if needed. Turn out dough,
   and shape into a disk. Wrap in plastic wrap, and
   refrigerate for at least 1 hour or up to 3 days.


2. For filling: In the work bowl of a food processor,
   pulse pecans until finely ground.


3. In a medium bowl, beat butter, 6 tablespoons
   sugar, apple pie spice, ginger, and salt with a mixer
   at medium-low speed until combined. Beat in 1 egg,
   egg white, and vanilla. Add ground pecans and flour;
   beat until mixture is smooth. Set aside.


4. Position oven rack to lowest setting, and preheat
   oven to 375°.
   5. In a large bowl, stir together apples, 2 tablespoons
   sugar, and lemon juice.
   6. On a large sheet of parchment paper, roll tart
   dough into a 13x12-inch rectangle. Transfer to a
   large rimmed baking sheet. Spread pecan filling
   onto dough, leaving a 1-inch border. Arrange apple
   slices over pecan filling. Fold edges of dough over
   filling. (Dough will not fully cover filling.) Sprinkle
   with pecans.
   7. In a small bowl, lightly beat remaining egg. Brush
   egg onto dough, and sprinkle crust with remaining
   1 tablespoon sugar.
   8. Bake until crust is golden brown and filling has risen
   slightly between apples, 35 to 40 minutes. Let cool for
   10 minutes before serving.

PECAN-APPLE FILLING

¾ cup pecan halves

6 tablespoons unsalted

butter, softened

9 tablespoons sugar,

divided

1 teaspoon apple pie

spice

½ teaspoon ground ginger

1⁄8 teaspoon kosher salt

2 large eggs, divided

1 egg white

1 teaspoon vanilla extract

¼ cup all-purpose flour

4½ cups sliced peeled

Granny Smith apples

½ lemon, juiced

½ cup chopped toasted

pecans