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Chocolate Apple Tart

desserts, fruits, chocolate

2/3 cup butter; softened
2/3 cup packed dark brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
2/3 cup quick-cooking rolled oats
1/2 teaspoon cinnamon
----Filling:----
2 apples
2 tablespoons butter
1/4 cup packed brown sugar
6 ounces semisweet chocolate; chopped
1 cup 10% cream
1 egg
1/3 cup icing sugar
2 tablespoons dark rum (optional)
1 teaspoon cornstarch
1 cup chopped pecans
----Glaze----
2 tablespoons apple jelly; melted

Use pie apples, such as Golden Delicious. In large bowl, beat together butter, sugar and vanilla until fluffy. In separate bowl, whisk together flour, oats and cinnamon; stir into butter mixture to form crumbly dough. Press onto bottom and up side of 11-inch tart pan with removable bottom. Refrigerate until firm, about 1 hour. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day.) FILLING: Peel and cut apples into 1/4-inch thick slices to make 4 cups. In skillet, melt butter over medium heat; stir in brown sugar until dissolved. Add apples; cook, stirring occasionally, until slightly softened, about 3 minutes. Increase heat to high; cook, stirring, until liquid is syrupy, 2 to 3 minutes. Let cool. Meanwhile, place chocolate in heatproof bowl. In small saucepan, heat cream over medium heat until steaming; add to chocolate and whisk until smooth. In small bowl, whisk together egg, icing sugar, rum (if using) and cornstarch until smooth. Whisk in 1/2 cup of the chocolate mixture; whisk back into remaining chocolate mixture. Sprinkle pecans over crust; pour chocolate mixture over top. Reserving syrup, arrange apples over top in concentric circles; drizzle with syrup. Bake in centre of 350°F oven until centre is set, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to1 day.) GLAZE: Brush tart with apple jelly.

Contributor: Canadian Living Magazine, October, 2001

Yield: 16 servings

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