Chef Marco Moreira of Tocqueville Restaurant – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Pâte Sablé:
• ½ cup sugar
• 1½ cups all-purpose flour
• Pinch of salt
• 1 cup cold butter
  
  Apple Butter:
• 4 Granny Smith apples, peeled and cored
• 1 Tablespoon butter
  
  Egg Wash:
• 1 egg yolk
• 1 Tablespoon water
  
  Topping:
• 4 Granny Smith apples, peeled and cored
• 4 Tablespoons sugar
  

Method:
For Pâte Sablé:
Combine the sugar, flour and salt in a stainless steel bowl and mix well. Cube the butter and knead into the dry ingredients, using your hands or a Kitchen Aid mixer with a paddle attachment. Roll dough into a ball and let rest for 30 minutes.

For Apple Butter:
Cut the apples into ½-inch pieces and combine with the butter in a heavy saucepot. Cook over medium heat until the apples are very soft and break down and acquire a buttery consistency and brown lightly (about an hour).

To Assemble Pizzas:
Preheat oven to 375º F. Prepare egg wash by combining egg yolk and 1 Tablespoon of water together.

Roll out the dough between two pieces of parchment or wax paper until it is 1/16-inch thick. Cut into 6-inch circles using a round ring mold. Line a cookie sheet with parchment and set the circles of dough on it. Brush dough with the egg wash. Bake for about one hour, until cooked through but with barely any color. Let cool.

Quarter each of four apples for topping and slice thinly. Spread the apple butter over each pizza round and fan the apple slices on top. Sprinkle 1 Tablespoon of sugar on each pizza and bake at 375º F for about 60 minutes. The crust should be golden brown, the sugar caramelized, and the apples cooked through.

Top with vanilla ice cream and serve.