Sautee pan apple tart recipe

- It's coming to be apple picking season in Michigan, but we're not always sure what to do with all those apples we bring home.

VIDEO: Chef Jeremy Abbey from Edible Wow and Jeremy Brown from Oakland County Market  join us in the FOX 2 Cooking School to talk about some recipes perfect for those apples. You can find Chef Jeremy's recipe below.

Serves 6

12 oz AP flour
8 oz cold butter, cut into chunks
4 oz very cold water
2 Tbls granulated sugar

2 Granny Smith apples, peeled and slived
3 Tbls granulated sugar
1 Tbls corn starch
1/4 tsp ground cinnamon
1 tsp good vanilla
Pinch of Salt
Butter as needed

1 sweet apple (Macintosh, Jona, Empire) diced
1 oz. raisins
2 Tbls prepared granola
1 Tbls granulated sugar
Pinch of salt
2 tsp Apple cider vinegar
1 Tbls canola oil

Cut the butter into the flour and sugar until large lumps of butter are held together when pressed. Drizzle in cold water and mix until a dough is formed. DO NOT OVERWORK THE DOUGH. Cover with plastic wrap and refrigerate for 30 minutes.

Mix the applex with remaining ingredients for the filling. Rub a 10-inch saute pan with a lot of butter. Arrange the apples in the pan. Roll out 1/3 of the dough into a large enough circle to cover the pan. heat the saute pan with apple filling over medium heat until you hear it sizzle. Cover with dough and place in a preheated 375 degree oven for 22-25 minutes or until lightly browned.

Using a spatula, gentle loosen the dough from the sides of the pan. Place a plate over the plan (say a prayer) and invert, scraping the apples onto the top. It's all about the flavor!

Combine the ingredients for the relish and let sit for 20 minutes.

Slice the tart and place on plate with slices of good sharp cheddar and a spoonful of the relish.

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