Free-form apple tart

Yield: 10 servings

Measure Ingredient
15 ounces Refrigerated pie crusts; ready to bake
4 \N Golden Delicious apples
3 tablespoons Sugar
⅛ teaspoon Ground cinnamon
¼ cup Apricot jam
\N x 287 calories
\N x 3 g protein
\N x 42 g carbohydrate
\N x 13 g fat
\N x 0 cholesterol
\N x 347 mg sodium


1. Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval.

Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking.) 2. Preheat oven to 425F. Peel apples; core, leaving apples whole.

Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples.

Bake 40 minutes or until pastry is well-browned on bottom.

3. In saucepan, over low heat, melt jam. Spread warm jam over apples.

From: McCall'sAugust 1993 Happy Charring ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38881 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

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