Rustic apple tart1

12 Servings

Ingredients

Quantity Ingredient
½ cup Granulated Sugar
⅓ cup Ground Almonds
2 tablespoons All-Purpose Flour
6 Apples
1 cup Cranberries
4 tablespoons Butter
1 tablespoon Light Cream
Icing Sugar
2¼ cup Cake flour; sifted
1 tablespoon Granulated Sugar
½ teaspoon Salt
⅓ cup Cold Butter; Cubed
⅓ cup Cold Shortening; Cubed
1 Egg yolk
1 teaspoon Fresh lemon juice
Ice water
Flour

Directions

PASTRY

PASTRY: In large bold, stir together flour, sugar and salt; cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces. In measuring cup, combine yolk, lemon juice and enough water to make ¼ cup; with fork, stir briskly into flour mixture, l tbs. at a time, until dough holds together. On floured pastry cloth, roll out pastry into 14-inch circle, leaving edges rough. Transfer to 12-inch pizza pan, letting pastry hang over edge. Reserve 2 tbs. of the sugar; combine remaining sugar with almonds and flour. Sprinkle about half over pastry. Peel, core and cut apples into eights; arrange in single layer over almond mixture. Sprinkle with cranberries and remaining almond mixture and sugar; dot with butter.

Fold pastry overhang over filling to form attractive ragged edge; brush top of pastry with cream. Bake in 425øF oven for 15 minutes. Reduce heat to 375øF; bake for 35 minutes longer or until apples are tender and pastry golden. Let cool on rack; dust with icing sugar.

Recipe by: Country Living Sept 1992 Posted to recipelu-digest by Nesb2<Nesb2@...> on Feb 28, 1998

Related recipes