Drain apples in a colander and set aside to rid of excess water.Microwave on high until apple slices softens, pliable and still holds their shape, about 5-6 Place a plate on top to help submerge the apples. Combine apples, lemon juice in a large bowl and add enough water to cover the apples.Set baking sheet with tart shell on wire rack and cool to room temperature, about 30 minutes. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Bake until dry, pale gold, and edges have just begun to color, about 20 minutes, rotating halfway through baking. Press foil, greased-side down, inside frozen tart shell, folding excess foil over edge of tart pan fill with metal or ceramic pie weights. Remove tart shell from freezer, set dough-lined tart pan on baking sheet lightly spray one side of 18-inch square heavy-duty extra-wide foil with nonstick cooking spray. Adjust the oven rack to middle position and heat oven to 375℉.(Frozen dough-lined tart pan can be wrapped tightly in plastic wrap and frozen up to 1 month.) Set dough-lined tart pan on baking sheet or large plate and freeze 30 minutes. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough.
Press dough into fluted sides of pan, patching breaks or cracks if necessary. Working around circumference of pan, ease dough into pan corners by gently lifting dough with one hand while pressing dough into corners with other hand. Roll dough on lightly floured surface into a 12-inch circle, transfer dough to tart pan by rolling dough loosely over rolling pin and unrolling over 9-inch tart pan with removable bottom.Note: you’ll only use one of the two discs, refrigerate 2nd disc (up to 2 days) or freeze (up to 6 months). Wrap dough with the plastic wrap, and refrigerate until cold but malleable, about 45 minutes. Gather each dough into a 6-inch disc by pulling up sides of plastic wrap and press lightly with your knuckles. Divided dough onto two large piece of plastic wrap.(If you let dough come together into a ball, you have over worked the dough). Test the dough by squeezing with your fingers, if it holds, it’s done. Add frozen butter and pulse until butter is the size of peas. Place flour, sugar and salt in the bowl of a food processor, pulse until combined and aerated, about five 1-sec pulses.Combine egg, egg yolk and vanilla in a small bowl, whisk to combine, set aside.
0 kommentar(er)
