| 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”