| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Butter or margarine |
| 1 | tb | Bread crumbs |
| 4 | c | Grated apples; (empire or mac) |
| 1 | c | Sugar |
| 2 | tb | Flour |
| 1/2 | ts | Cinnamon |
| 2 | Apples peeled;cored,sliced thinly in circles | |
| 1/4 | c | Apricot jam |
| 1 | tb | Water; rum or brandy |
INSTRUCTIONS
PASTRY FILLING GLAZE Preheat oven to 375' Pastry: Combine flour, sugar & salt. Cut in butter or marg. Gather dough into a ball & knead 2-3 times. Shape into a flattened round. Using fingertips, press evenly into a 9" springform pan & up 1" on sides. Sprinkle with breadcrumbs. Filling: Toss grated apples with sugar, flour & cinnamon Spread evenly in pan. Arrange apple slices on top in overlapping circles. Put on a cookie sheet & bake 1 hour or until golden. Put on a rack to cool. Glaze: Heat jam in microwave 45-60 seconds on high. Strain & mix in brandy. Brush over warm tart & let cool. This tart is a mechaye to eat & makes a pretty presentation. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Aug 23, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Lust and selfishness do not equal love”