I need to come to grips that God is a better god than me. He is sovereign, not I. It’s His universe and He’s permitted to run it according to His wisdom. In His sovereignty He permits people, at times, to hurt me. Yet without excusing their sin, He has a reason for inflicting pain in my life. It’s my job to trust Him as God, knowing that He has my best interests in mind, working all things together for my ultimate good (Rom. 8:28). It’s not about me becoming bitter over my trials. It’s about Him making me better through my trials.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	c	Unbleached all-purpose flour
10	tb	Cold butter -unsalted; cut into 1/2 inch dice, 2 tablespoons of 10 kept separate
1/2	ts	Salt
3	tb	Cold tap water; plus 1 tbl more (per 3 tbl) if necessary
		Apples; sliced paper thin
		Cinnamon sugar

INSTRUCTIONS

1. For the dough, place flour in work bowl of food processor fitted with
steel blade-, add the 2 tablespoons butter, pulse until butter is absorbed,
about 10 to 12 pulses of 1 second each.
2. Add remaining butter pulse once or twice to distribute. Dissolve salt in
water and add to flour mixture-, pulse 3 or 4 times,until dough just starts
to form a rough ball-do not overprocess. If mixture remains very dry, add a
teaspoon of water at a time and pulse again.
3. Turn dough onto floured work surface and shape into rough rectangle,
then place on top of sheet of well-floured plastic wrap measuring at least
6-by-9 inches. Lightly flour top of dough and cover with another sheet of
wrap. Press dough with rolling pin to flatten, then roll back and forth
several times with rolling pin to make 6-by-9-inch rectangle of dough.
4. Peel away plastic wrap and invert dough onto floured work surface, long
side facing you. Peel away second piece of wrap.Fold top third of dough
down and bottom third up, to make2-by-9-inch rectangle, then roll up dough
from one end like a jellyroll. Press dough into square, wrap in plastic,
and refrigerate 1hour, or until firm.
5. On a floured surface, roll dough into a 1 5-by-1 0-inch rectangle.Cut
into 3- to 3 1/2-inch disks, squares, or diamonds. Arrange on a
parchment-lined cookie sheet, about 2 inches apart on all sides,and prick
with a fork.
6. Top each dough shape with apple and a sprinkling of cinnamon sugar.
7. Bake at 350 degrees until golden and crisp, 25 to 30 minutes. Cool
slightly-, serve warm.
Makes 12 to 15 3-inch tartlets.
Cook's Illustrated, Mar./Apr. 1994, Page 15. Credit: Nick Malgieri.
Nationality: USA Courses: dessert, pastry Season:any Method: baked
Start to Finish 1 1/2 hours Preparation 5 minutes Attention 1 1/2 hours
Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
Recipe by: Cook's Illustrated, Mar./Apr. 1994,  Page 15.
Posted to MC-Recipe Digest by "Hobbs, D B                 USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 16, 1998

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