| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
|
pn |
Salt |
| 1/2 |
c |
Butter |
| 3 |
tb |
Sugar |
| 1 |
|
Egg yolk |
| 2 |
ts |
Cold water |
| 4 |
|
Granny Smith apples |
| 1/2 |
|
Finely grated lemon peel |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
ts |
Ground cinnamon |
| 2 |
pn |
Ground nutmeg |
| 5 |
tb |
Apricot jam |
| 2 |
tb |
Lemon juice |
|
|
Whipped cream |
|
|
Fresh mint sprigs (opt) |
INSTRUCTIONS
Preheat oven to 375'F. (190'C.). Butter an 8"-round baking pan. To make
pastry, sift flour and salt into a bowl. Add butter and cut in finely until
mixture resembles bread crumbs. Stir in 1 tablespoon of sugar, egg yolk and
cold water.
Knead gently until smooth and chill 15 minutes. Sprinkle with remaining
sugar. Peel, core and cut apples in fairly thin slices. Arrange a layer of
apple slices in overlapping circles in bottom of pan.
Mix remaining apple slices with lemon peel, cornstarch and spices. Spoon on
top of arranged apple slices. Roll out pastry to an 8" circle. Place on top
of apples and press gently. Prick several times with a fork. Bake in
preheated oven 40 minutes or until pastry is golden brown. Carefully turn
out tart onto a warm serving plate. Combine jam and lemon juice in a
saucepan and heat gently until melted, stirring until smooth. Spoon hot jam
mixture over tart. Serve hot or cold with whipped cream. Garnish with mint
sprig, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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