Apple
Tart
Ingredients
Pastry
1½
cups sifted cake and pastry flour
½
teaspoon salt
½
cup shortening
4
to 5 tablespoons cold water
|
Method
1.
Sift flour and salt together.
2.
Cut in shortening with pastry blender
till pieces are the size of small peas.
(For extra tender pastry, cut in half the shortening till like
cornmeal. Cut in remaining till like
peas.)
3.
Sprinkle 1 tablespoon water over part of
mixture. Gently toss with fork; push to
side of bowl. Repeat till all is
moistened.
Apple
Filling
¼
cup sugar
1
teaspoon cinnamon
1
tablespoons flour
Dash
salt
3
cups thinly sliced, pared tart cooking apples (2 lb)
1
tablespoons butter or margarine
Method
1.
In small bowl, combine sugar, cinnamon,
flour, and salt, mixing well.
2.
Add to apples in large bowl, tossing
lightly to combine.
3.
Roll out pastry to about a 13 inch
circle. Transfer to baking sheet.
4.
Gently mound apples in center of pastry,
leaving about a 2 inch border of dough on all sides.
5.
Fold pastry up over filling, pleating as
necessary to fit snugly around apples.
Gently press dough to filling, reinforcing shape.
6.
Beat 1 egg and lightly brush edges of
pie crust.
7.
Bake 30 to 40 minutes, or until apples
are tender and crust is golden-brown.
8.
Cool partially on wire rack; serve warm.
Apple
Tart was made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
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