| 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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