Yield: 1 servings
|1½ cup||All-purpose flour 375 mL|
|2 tablespoons||Sugar 25 mL|
|¾ cup||Cold butter; cut into bits 175|
|\N \N||; mL|
|3 tablespoons||Ice water; (or a bit more) 50|
|\N \N||; mL|
|4 \N||Apples; (eg. golden|
|\N \N||; delicious or spy) 4|
|½ cup||Brown sugar 125 mL|
|3 tablespoons||All-purpose flour 50 mL|
|1 teaspoon||Cinnamon 5 mL|
|1 \N||Egg 1|
|1 tablespoon||Sugar 15 mL|
|\N \N||Sifted icing sugar|
Place flour and sugar in a large bowl. Cut in butter until it is in tiny pieces. Sprinkle mixture with water and gather together in a rough ball.
Add a little more water if necessary to make dough stick together. (If you are making this in a food processor, blend flour with sugar with the steel knife. Add butter and process on/off until butter is in tiny bits. Sprinkle mixture with water and process until mixture comes together but is not a ball. Remove from work bowl and gather dough together lightly with your fingertips.)
Flatten ball of dough into a disc. Wrap with plastic an refrigerate until ready to use.
Peel, core and slice apples. Combine with sugar, flour and cinnamon.
Roll out pastry on a well floured surface to a thickness of approximately ⅙" (½ cm). Trim rough edges. Transfer dough to an upside down baking sheet. Mound apples on the dough leaving a border of pastry of about 2"/5 cm.
Fold up the border over the apples leaving a little in the center without pastry. Brush folded dough with egg. Sprinkle with sugar.
Bake in a preheated oven at 425F for 15 minutes. Reduce heat to 375F/190C and continue to bake 40 minutes. Cool at least 15 minutes before serving.
Carefully slide onto serving platter.
Sprinkle with icing sugar.
Converted by MC_Buster.
NOTES : This easy, rustic looking, open faced apple tart is from Bonnie Stern's revised "Desserts" book. This recipe serves 8.
Converted by MM_Buster v2.0l.