| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Tarts | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour, all purpose |
| 1/2 | t | Salt |
| 1/2 | c | Butter, cold cut in 1/2" |
| pieces | ||
| 1/4 | c | Cold water up to 1/3 cup |
| 1 1/2 | c | Applesauce, homemade or store |
| bought | ||
| 5 | Apples, firm peeledcored & | |
| sliced as thinly as | ||
| possible | ||
| 1/4 | c | Butter, melted |
| 2 | T | Sugar |
| 1/2 | c | Apricot jam |
| 1 | T | Water |
INSTRUCTIONS
PASTRY: Put flour and salt in large mixing bowl. Using your fingertips or pastry cutter, rub butter into flour just until pea sized pieces of butter remain. Add 1/4 cup ice water and gently knead just enough for ingredients to hold together. If necessary, add a bit more water to help pastry stick together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide pastry into 6 pieces. On lightly floured surface, roll each piece into a round about 1/8 inch thick. Cut each into a circle, about 5 1/2 inches in diameter. Place on parchment-lined cookie sheet; refrigerate at least 30 minutes. FILLING: Spread about 1/4 cup applesauce, nearly right to edges, over each pastry circle. Arrange apple slices, overlapping slightly, in a circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake in a preheated 350F oven until apples are tender and underside of pastry is golden brown, about 1 hour. Heat jam with water over low heat. Strain through sieve over bowl. Brush over apples. Serve with ice cream or creme anglaise. MAKES: 6 TARTS From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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