Apple Streusel Tart

Apple Streusel Tart
From "The Dessert Lover's Cookbook" by Marlene Sorosky

Crust
1 recipe Cookie Pastry for single crust pie (see below)

Apple Filling
1 Tbs vanilla extract
1/2 cup dark raisins
juice of 1 lemon
3 lbs tart cooking apples (about 6 large, Pippin are best for apple pies and tarts)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, melted

Streusel
1/2 cup quick cooking oats
1/2 cup packed golden brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
dash salt
6 Tbs unsalted butter, at room temperature
1 cup walnuts, chopped into medium pieces, about 4 oz.

Use a 9x3-in or 9 1/2x2-in springform pan. Place oven rack in lower third of oven. Preheat oven to 450 degrees F.

Directions
Make pastry as directed. Divide pastry in half and press half into bottom of springform. Press remaining pastry two thirds up sides of pan.

Place vanilla and raisins in microwaveable bowl covered with plastic wrap. Microwave for 1-2 minutes or until hot. Let stand, still covered, at least 10 minutes for raisins to soften.

Fill large bowl with water and the juice of one lemon. Peel and core apples. Drop them into the lemon water to prevent from turning dark. Slice them into 1/4-inch slices by hand or with medium (4mm) slicing blade of a food processor. Transfer raisins and vanilla to a large bowl, stir in apple slices. Toss apples with hands to coat with vanilla.

Stir together sugars, cinnamon, nutmeg and flour; add to apples. Add butter and mix with hands until distributed. Place apple mixture in pastry-lined pan.

Place pan on baking sheet. Bake in the lower third of the oven for 15 minutes.

Meanwhile, mix oats, sugar, flour, cinnamon and salt in medium-size bowl. Cut in butter using fork, fingertips, or pastry blender until mixture is crumbly. Mix in nuts.

Remove tart from oven and reduce oven temperature to 350 degrees F. Sprinkle streusel evenly over top of apples. Press down lightly with hands. Bake in the oven for an additional 60 to 70 minutes or until top is golden brown and edges are bubbling. Remove from oven and cool for one hour. Run knife around edges of tart to make sure tart does not stick to springform. Do not remove sides until ready to serve. The tart may be covered with plastic wrap and foil and held at room temperature overnight, if desired. It may be reheated in a preheated 350 degree F. oven for 15 minutes, if desired.

Before serving, remove sides of springform. Serve warm or at room temperature.

Cookie Pastry
Makes pastry for one 9-in pie or one 11-in tart.

1/4 lb (1 stick) unsalted butter, cold and cut into 8 pieces for food processor; at room temperature for mixer
1/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour

If using a food processor: Place butter and sugar in food processor with metal blade and pulse until mixture holds together. Add egg and pulse 5 or 6 more times. Add flour. Scrape down sides and pulse until all ingredients are incorporated and a cookie-like dough is formed. Remove metal blade and place plastic bag over top of work bowl. Invert bowl and turn dough into bag. Shape pastry in bag into a ball and flatten into a disc. If pressing pastry into dish withy hand, it may be used immediately. If rolling out, seal bag and refrigerate dough until firm.

If using an electric mixer: Beat butter and sugar in medium-sized bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap or bag and refrigerate until chilled.

Pastry may be refrigerated up to 5 days wrapped in plastic wrap or sealed in plastic bag, or may be frozen if desired. Before using, let stand at room temperature until softened just enough to roll, but still cold.