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1
To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes.
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2
There should be some bubbling action after a few minutes.
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3
If nothing happens, the yeast is old and should be discarded.
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4
Combine remaining ingredients for pastry in a small bowl.
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5
When ready, add the yeast-water mixture.
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6
Combine the two mixtures.
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7
Turn out on a flat surface, and knead, just until combined.
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8
If dough is too wet and sticky, add a little more flour.
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9
Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
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10
Meanwhile, make filling.
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11
In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice.
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12
Mixture should not be a puree, but should have texture.
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13
Reserve.
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14
About 20 minutes before cooking the tart, place rack in the center of oven.
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15
Heat oven to 375 degrees.
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16
Lightly oil a 10-inch pastry ring.
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17
Place it on a baking sheet.
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18
Lightly oil the section of sheet enclosed by ring.
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19
Set aside.
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20
Divide dough in half.
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21
Roll out bottom crust to a 12-inch circle, using extra flour as needed.
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22
Twirl dough onto the rolling pin, and set into the oiled ring.
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23
Tuck dough snugly into the ring.
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24
Leave the dough edges up along sides of ring.
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25
Lightly prick dough with a fork, so that it will not rise too much while cooking.
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26
Spread the filling evenly over the dough.
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27
Roll second half of dough into a 10-inch circle.
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28
Place circle on top of filling and smooth with fingers.
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29
Fold edges of first crust over second to seal in filling.
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30
Trim flap to about 1/4-inch width, and remove any extra dough.
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31
Pat down gently with a fork to make a firmer seal.
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32
For the glaze, beat egg with milk or cream (or water).
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33
Brush glaze over crust.
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34
Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents.
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35
Cook for 40 minutes.
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36
Remove from oven, and gently slide tart off onto a flat plate.
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37
Serve warm or at room temperature.
