Bobby Flay's Thin Apple Tart

I'm so sorry about the late posting today, I spaced what day it was, which is pretty typical any more of my life :).

While this picture isn't very pretty, the food definitely tasted pretty :).  This was out of Bobby Flay's Bar Americain cookbook, and we really enjoyed it.  For 8 servings, each serving was 523 calories.  This was a great alternative to apple pie, and we gave it an 8, partly because I cooked it a little too long.  Here's what we did:

Tart Dough

1/4 c sour cream

1 egg yolk

1 1/4 c plus 2 T flour

1/4 t salt

8 T unsalted butter, cold, cut into pieces

1/2 c sugar

Apples

1 1/2 c apple juice

juice of 1/2 a lemon

1/4 c sugar

1 T brown sugar

1/4 t cinnamon

2 Granny Smith apples peeled, cored and sliced very thinly

Creme Anglaise (Bobby Flay gives a cinnamon varitation)

To make the tart dough, whisk together the sour cream and egg yolk in a small bowl and set aside.  

In a food processor, pulse the flour and salt a few times.  Add in the butter and pulse until it forms coarse crumbs.  Add in the sour cream mixture, pulse a couple of times, then form into a disc, cover in plastic wrap, and refrigerate for at least one hour.  (I did this the night before, and I needed to add a little water to my dough)

Spread the sugar over where you want to roll your dough, then roll the dough into a large circle, making sure to turn to cover both sides with sugar.  Place the dough in your tart pan lined with parchment, and place in the refrigerator. 

Preheat the oven to 375.

Combine the apple juice, lemon juice, sugars, and cinnamon in a small pan.  Let it thicken slightly and reduce to about 1/2 c, and then set aside.  (Keep an eye on this, mine went from super liquidy to caramel in about 1 minute :))

Lay the apples in the tart dish, overlapping them slightly, until the whole tart dish is covered.  Brush the apples with some of the glaze, then cook for about 35-40 minutes (check at 30, mine was overcooked slightly)

Remove it from the oven and immediately brush the tart with the remaining glaze.  Let cool slightly before serving with some Creme Angalise.