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No pie plate needed for this free-form apple tart. Use crisp tart-sweet apples like Granny Smith or Pink Lady for the tart.
1 1/2 cups flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into chunks
1/3 cup ice water
1 egg, beaten with 1 tablespoon water
1 teaspoon sanding sugar
1/4 cup granulated sugar
1 tablespoon flour
1 1/2 teaspoons McCormick Gourmet™ Cinnamon, Ground Saigon
1/2 teaspoon McCormick Gourmet™ Ginger, Ground
4 large Granny Smith apples, peeled, cored and sliced thin
1 teaspoon McCormick® Pure Vanilla Extract
For the Crust, place flour, granulated sugar and salt in food processor; process until well blended. Add butter; pulse until mixture forms coarse crumbs about the size of peas. Drizzle with ice water; pulse just until dough comes together. Form dough into a disk. Wrap in plastic wrap. Refrigerate 1 hour or until firm.
For the Apple Filling, mix granulated sugar, flour, cinnamon and ginger in small bowl. Toss apple slices and vanilla in medium bowl. Sprinkle with spiced sugar mixture; toss to coat well. Set aside.
Preheat oven to 400°F. Roll out dough on lightly floured parchment paper to 14 to 16-inch round, about 1/4-inch thick. Place dough and parchment on large rimmed baking sheet. Spoon apple mixture into center of crust, spreading to within 3 inches of edges. Fold 3-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with egg wash and sprinkle with sanding sugar.
Bake 40 to 50 minutes or until pastry is golden brown and apples are tender and bubbly. Slide parchment with apple tart onto wire rack; cool slightly. Serve warm or at room temperature.
Serving Suggestion: Serve apple tart with Cider Caramel Sauce and Maple Whipped Cream for a spectacular autumn dessert.
(Amount per serving)