CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
1 |
|
Recipe One-Crust/Two-Crust |
|
|
Dough |
3 |
|
Golden Delicious or Granny |
|
|
Smith apples peeled |
|
|
core |
1/2 |
c |
Dark brown sugar |
1/4 |
c |
Raisins or currants |
|
|
plumped in water |
2 |
T |
Lemon juice |
1/2 |
c |
Apricot jam |
1 |
|
Recipe Caramel Sauce |
INSTRUCTIONS
Preheat oven to 375 degrees. Roll out the dough to about 1/8 inch
thick on a floured surface and place on a cookie sheet. Cut out the
design of your choice, either by hand or with a pattern. A traditional
shape is a 10-inch circle or a rectangle, but alternate shapes include
a Christmas tree, Christmas ball, turkey, apple, or pear. Cut a
1/2-inch-wide strip of dough to use as a rim. Brush the outer 1/2-inch
edge of the dough with water. Put the strip of dough on the moistened
part and press lightly to seal. Leave the edge as it is, or decorate
it. Roll any scraps out into a rose, bow, or cut out into shapes.
Chill. Fill the form with crumpled wax paper and rice or beans, and
bake for 20 minutes. Remove rice or beans and paper. Arrange the
apples in the form, overlapping them slightly to account for
shrinkage. To make a spiral pattern, overlap apple slices, starting
from the outside rim, always with the rounded edges towards the
outside rim, and spiraling to the center. Sprinkle with brown sugar to
taste. Sprinkle the raisins down the center to look like apple seeds.
Bake 20 to 30 minutes, or until the fruit is soft. To make the glaze,
mix the lemon juice and jam, bring to the boil, and strain. Brush the
hot glaze on the apples. Cool the tart on a wire rack. Serve it
lukewarm or at room temperature. Serve with optional Caramel Sauce.
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7092 Posted to MC-Recipe
Digest V1 #290 Date: Sun, 10 Nov 1996 00:00:20 -0500 From: Meg
Antczak <meginny@frontiernet.net>
A Message from our Provider:
“This is the day the Lord has made! Be glad!”