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