Ambrosia & Leek Tart
- 1/2 cup Pecans
- 1 cup All-purpose flour
- 2 Tbsp. White Sugar
- 1/4 tsp. Salt
- 1/2 cup Salted Butter
- 2 Tbsp. Ice water
- 6 Ambrosia Apples
- 1 Medium Leek, whites and tender greens
- 3 Tbsp. Melted butter
- 1 tsp. White Sugar
- Pinch of Salt
- Thyme leaves, fresh or dried
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
In a food processor, pulse the cooled pecans until finely ground.
Pulse in the flour, sugar, and salt; cut the butter into chunks and continue to pulse until butter is blended in.
Gradually add the ice water until the dough comes together—it will be soft, so refrigerate while you prepare the leeks.
Trim and wash the leek, slicing into rounds. Reserve a dozen rounds from the white end to garnish the top layer.
Melt 3 Tbsp butter in a glass bowl; brush a 10” fluted tart pan with a bit of the butter.
Microwave the leeks, sugar, and salt in the same bowl for 6 minutes stirring twice. Cool.
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.
Slice both ends from each apple, core, and slice in rounds as thinly as possible. A mandolin slicer works well.
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.
Bake in the center 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.