Free-form Brown Sugar Apple Tart

Some churches have gotten so far away from the biblical pattern that they view church discipline as an unloving, judgmental, and divisive practice. That couldn’t be further from the truth – there’s nothing more loving you can do for a fellow believer in sin than to call him or her back to repentance and purity. For the sake of the individual and the rest of the church, you want to see fallen church members restored to a right relationship with Christ.

John MacArthur

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!”