Monday, August 20, 2012

Skinny Apple Tart

The original French apple tart from Barefoot Contessa
You know that question, "If you could have anyone over for dinner that is currently living, who would it be?" For me the answer to that question is simple...Ina Garten of Barefoot Contessa. That is, as long as she is cooking. That woman has the absolute best recipes I've ever made. Almost all of which are very high in fat, which is probably what makes them all so darn tasty. Random fact: Did you know that Ina's husband Jeffery, who frequently appears on the show, was the Undersecretary of Commerce for International Trade and former Dean of the Yale School of Management? Let's just say the Barefoot Contessa shop didn't move them to the Hamptons.

My dearest Ina makes this delicious French apple tart that is just soaked in butter. It is SO good. I could eat it for dessert every night. I decided to try and lighten up this recipe and see if it even turned out to be edible. Sure enough, it was pretty tasty. Don't get me wrong, Ina's version is better. Butter makes everything better, right? However, if I can't have the real thing and lose thirty pounds then I will settle for the skinny version. All joking aside, the skinny version turned out to be delicious in it's own right! If I wasn't comparing it to Ina's then I would think this little tart is the bee's knees.

  • 3 granny smith apples, sliced thinly
  • 4 sheets phyllo dough
  • 1 Tbsp apricot jam
  • 1 Tbsp butter, melted
  • 1 spray cooking oil
Preheat oven to 400 degrees. Spray a tart pan with oil. Lay out phyllo dough very gently in the tart pan and allow the excess to hang over the side. Using 1/2 Tbsp of apricot jam, spread across the phyllo dough. I like to mix the jam with a splash of water and microwave for about 10 seconds. This makes it really easy to spread and helps the jam to go a little further. Layer apples as decoratively as you like. I like to do a circular pattern. Fold over phyllo dough to create a top crust. In a ramekin, mix together remaining apricot jam and butter. Brush on top of the apples and phyllo dough. Bake for 35 minutes, or until golden brown. 

This is really delicious!!

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