Apple tart (torta di mele)

Yield: 1 servings

Measure Ingredient
\N \N Source: Cooking Vegetables
\N \N The Italian Way; Judith
\N \N Barrett
\N \N ISBN 0-02-009078-1; 1994

This is my favorite tart. The layer of applesauce makes a delicate filling and the sliced apples give a decorative finished appearance.

1 recipe Basic Pie Pastry (see preceding recipe) 1 cup prepared unsweetened applesauce (preferably the kind you make yourself) 2 or 3 large, crisp, tart apples (Mcintosh, Macoun, Empire, or Granny Smith) Juice of ½ lemon ¼ cup sugar ½ cup apricot preserves 1. Preheat the oven to 375-F. Prepare the pie pastry, roll it out, and line a 9-inch tart pan. Crimp the edges.

2. Spread the applesauce over the bottom of the pastry. Cut the apples in quarters, peel, and cut away the cores. Cut each piece of apple into evenly thin slices and arrange in an overlapping fashion over the applesauce in concentric circles. Squeeze the juice over the apple slices, sprinkle the sugar evenly over the top, and place on the middle rack of the oven. Bake for about 1 hour, until the pastry is golden brown and the edges of the apple slices begin to brown.

Remove from the oven and cool on a rack.

3. Just before serving, heat the preserves (you can do it easily in the microwave: put the preserves in a microwave-safe, heat-proof glass measuring cup, heat on high power for about 1 minute, until the preserves are melted and bubbling), and use a teaspoon to spread evenly over the top of the apples. Serve from the pan.

Keywords: Microwave, Scanned, SJK From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:06) (159) Fido: Cooking

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