This is one of those things you serve and listen to the sound of forks scraping plates without any talking. I made it recently for our annual Irish dinner party and it was once again a big hit. I know it’s hard, but try to let it cool to room temperature before digging in. That way the apples retain all of that yummy sauce they make.
APPLE TART WITH HAZELNUT CRUST AND CRUMBLE
1 cup chopped hazelnuts
1/2 cup unsalted butter, at room temp
2 1/2 T sugar
1 1/2 cups flour
1 large egg, beaten
1/2 tsp vanilla extract
4 to 5 large apples, (combination of sweet and tart is best)
1 cup sugar
2 T cornstarch
2 tsp cinnamon
3 T unsalted butter
1/2 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup unsalted butter, cold
1/2 cup chopped hazelnuts
To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade. Pulse 8-12 times until resembles coarse crumbs. Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
Grease a 10 inch deep pie pan, or tart pan. With floured hands, press the dough onto the bottom and up the sides of pan. Chill for 30 minutes.
Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
Let cool on a wire rack while you prepare filling.
Make filling: Peel, core, and slice apples. Combine with sugar, cornstarch, and cinnamon. Toss fruit to coat. Spoon into crust and dot with butter. Bake for 20-25 minutes, or until fruit is tender.
Make topping: Combine brown sugar, flour, and cinnamon. Cut butter in until it resembles coarse crumbs. Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden. Let cool to room temperature.
Source: Irish puddings, tarts, crumbles, and fools, by Margaret M. Johnson