2 Tablespoon Cinamon
Peel and core the apples. Cut apples into
10 wedges. Squeeze lemon juice over and toss to coat evenly.
Roll tart dough into a 10-inch disk. Transfer
to a baking sheet. Cover 8-inch center with cake crumbs. Arrange
apples over the top in two layers. Sprinke with sugar, cinnamon
and dot with butter. Fold edges of dough over apples. Refrigerate
for 1 hour.
Preheat oven to 425°F. Brush top edge
of dough with water or milk and sprinkle with sugar. Place on
bottom shelf of preheated oven and bake approximately 20 minutes.
Turn oven down to 375°F and continue to bake for 30-40 minutes
more. Juices in center of tart must bubble. If top is getting
too dark, you may need to cover with foil. Allow to cool completely
- a few hours - before cutting.
Serve: with Apple Gelato
Yield: 8-10 servings
1/2 cup corn syrup
Cut up apples into 1/2 inch pieces. They should
measure 3 cups. Place in a saucepan with sugar and lemon. Cook
over medium heat until tender. Purée, strain through
fine sieve, and chill in ice bath.
Heat cream and milk in saucepan with half
the sugar. Whisk yolks separately with some of the hot cream
mixture. Add back into saucepan and cook over low heat stirring
constantly until thickened (180°F). Immediately strain through
fine sieve. Add corn syrup. Chill in ice bath. Combine with
apple purée and churn in ice cream machine. Store in