Fall Apple & Leek Tart

Directions

• STEP 1
  

  Place pecans in a cold oven on a baking sheet, preheat to 350°F.  Remove the pecans when the oven reaches temperature.  Cool.  Increase oven temperature to 400°F

• STEP 2
  

  In a food processor, pulse the cooled pecans until finely ground.

• STEP 3
  

  Pulse in the flour, sugar, and salt; cut the butter into chunks and continue to pulse until butter is blended in.

• STEP 4
  

  Gradually add the ice water until the dough comes together—it will be soft, so refrigerate while you prepare the leeks.

• STEP 5
  

  Trim and wash the leek, slicing into rounds. Reserve a dozen rounds from the white end to garnish the top layer. 

• STEP 6
  

  Melt 3 Tbsp butter in a glass bowl; brush a 10” fluted tart pan with a bit of the butter.

• STEP 7
  

  Microwave the leeks, sugar, and salt in the same bowl for 6 minutes stirring twice.  Cool.

• STEP 8
  

  Roll the pastry on a floured surface to a uniform thickness, press into the buttered pan. No need to dock or poke the shell; patch any holes/tears with your fingers.  Place in freezer. 

• STEP 9
  

  Slice both ends from each apple, core, and slice in rounds as thinly as possible. A mandolin slicer works well.

• STEP 10
  

  Arrange the sliced apples in a circular pattern over the chilled pastry shell, alternate two layers of apple with a portion of the leek. Build the tart until the apples rise a bit higher than the sides of the tart pan—the last layer should be apples only. Garnish the rings with the reserved leek rounds and sprinkle with fresh or dried thyme.

• STEP 11
  

  Bake in the centre of the oven at 400°F for 20 minutes, reduce heat to 350°F and bake another 20-40 minutes until pastry pulls away from the sides of the pan and the apples have set.