Monday, March 18, 2013

Apple Tart

Apple Tart



1½ cups sifted cake and pastry flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water


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


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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Thank You!
Shirley-Ann Pearman

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