| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Tarts, Fruits |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour, all purpose Salt |
| 1/2 |
c |
Butter; cold, cut in 1/2" pieces Cold water up to 1/3 cup |
| 1 1/2 |
c |
Applesauce;homemade or store bought |
| 5 |
|
Apples; firm, peeled,cored & sliced as thinly as possible |
| 1/4 |
c |
Butter; melted |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Apricot jam Water |
INSTRUCTIONS
PASTRY
FILLING
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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