Step One: The Crust 

Preheat the Oven to 375F. Line a baking sheet with parchment paper. Combine yeast and warm water in a one-cup measure, let stand 5 minutes. Place flour, sugar, and salt in the bowl of a food processor. Add the butter, pulsing until the mixture looks like coarse meal.

Step Two

Whisk together the yeast mixture, the egg and vanilla. Slowly add it to the flour; process until the dough clumps together and begins to form a ball. On a cutting board sprinkled with flour, shape the dough into a flat disc, cover with plastic wrap and chill for at least 1 hour.

Step Three: Prepare the Tart

Remove the dough from the refrigerator, and pat into a 12-inch circle on the baking sheet. Arrange the apples on the crust to within 3 inches of the edge. Sprinkle with the sugar and dot with the butter. Fold the edges of the dough over the fruit, leaving the center of the fruit uncovered. Bake for approx. 30 – 40 minutes, or until the crust is golden brown. 

Step Four:

Create a glaze – warm the jelly and the cognac in a small pan on the stove. When the tarte is done and still warm, brush the top of the tart with the glaze and set it aside for a few minutes to cool and set.

*Haven’t worked with yeast before? This is a great recipe to get comfortable cooking with it. The only thing that you can do to “kill” the yeast is to use water that is too hot. 

Whole Wheat PASTRY Flour is so finely milled that you can use it as a one-for-one substitute for All Purpose. Look for the Bobs Red Mill brand in the grocery store.

Florio Marsala – Dry
Sicily
About $14

Think Marsala is only used for cooking? Think again. Marsala can be a wonderful accompaniment to fruit desserts like apple pie. Sicily’s favorite sauce-making wine will bring flavors of nuts, vanilla, and citrus peel to this flavorful dessert. Make sure to get the dry version – NOT the sweet for the perfect pairing.