I thought about giving you a recipe for my mother’s never-gonna-be famous noodles, or maybe even some fabulous way to cook brussels sprouts. But when I really got down to business and looked at my own prep list for the big day on Thursday, the menu came right back to family traditions.
For most folks, Thanksgiving is all about tradition, and changing that tradition can be a wee bit tricky with some of your fussier family members. I still remember have my fabulous cornbread-bacon stuffing rejected by a multitude of uncles at the big dinner a few years back. It might have been delicious, but it wasn’t the traditional family recipe. I learned my lesson.
So instead, today I give you a terrific recipe for a simple apple tart that won’t mess too much with tradition and is pretty easy to pull together. If you’re not the baking-type, no worries. Just skip making the tart dough and buy yourself one of those wonderful roll out pie crusts in the fridge section of your local market and use that instead. And be sure to take a few moments to relax and really enjoy your holiday. Happy Thanksgiving!
Easy Apple Brown Sugar Tart
Ready in: 1 hour 15 minutes
3 large apples, Gala or Pink Lady
1/3 cup light brown sugar, firmly packed
2 tablespoons orange juice
1 tablespoon instant tapioca
3 tablespoons orange marmalade
For tart shell:
1/2 cup slivered almonds
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
1/2 cup sweet cream butter
1 large egg
For tart shell:
In cake or pie pan, toast slivered almonds in 350F oven until golden, shaking often (about 10 minutes).
In food processor or bowl, combine almonds, all-purpose flour, and 1/4 cup firmly packed light brown sugar.
Add butter, cut into pieces. Whirl or rub with your fingers until fine crumbs form. Add 1 egg yolk, whirl or mix with fork until dough sticks together. Pat into ball.
In a 9- or 10-inch fluted tart pan with removable rim, press dough over bottom and up sides, flush with rim.
To assemble tart:
Rinse apples and peel (or leave skin on if that’s what you like). Core apples and cut into 1/4-inch-thick slices.
In bowl, gently mix apple slices with 2 tablespoons of brown sugar, orange juice, and tapioca. Let rest 10 minutes to soften tapioca, then overlap slices neatly in unbaked tart shell.
In glass-measuring cup, combine remaining brown sugar and marmalade. Heat in microwave at full power in 30-second intervals, stirring each time, until marmalade is melted. Evenly brush over apple slices.
Bake in 350F oven until crust is well browned and apples are tender when pierced, about 45 minutes.
Original recipe created by executive chef Jeff Anderson of Safeway