Maple-Glazed Apple Tart

Ingredients

• 1.5 cups bread flour 
• 1 teaspoon yeast dry
• 1 pound granny smith apples cored peeled thinly sliced
• 0.5 cup maple syrup 
• 1 tablespoon maple syrup 
• 1 teaspoon salt 
• 1 tablespoon vegetable oil divided
• 0.3 cup walnuts chopped
• 0.5 cup warm water (105° to 115°)

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Dissolve yeast and 1 tablespoon of syrup in warm water in a small bowl, and let stand 10 minutes.
2. Combine flour and salt in food processor. With processor on, slowly add yeast mixture and 2 1/2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball.
3. Turn dough out onto a lightly floured surface, and knead lightly 4 times.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface.
5. Roll dough into a 12-inch circle; place on a baking sheet coated with cooking spray.
6. Brush dough with remaining oil; let dough rise 30 minutes or until puffy.
7. Arrange apple slices, overlapping, in a circular pattern over dough.
8. Bake at 425 for 10 minutes.
9. Sprinkle walnuts over apple slices, and bake an additional 10 minutes.
10. Remove from oven; set aside.
11. Place 1/2 cup of syrup in a small, heavy saucepan, and cook over medium-high heat until the syrup reaches thread stage (230).
12. Remove from heat, and let the syrup cool slightly (about 1 minute).
13. Drizzle syrup over apple.
14. Serve warm.