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CATEGORY CUISINE TAG YIELD
Eggs Stern1 1 servings

INGREDIENTS

1 1/2 c All-purpose flour 375 mL
2 tb Sugar 25 mL
3/4 c Cold butter; cut into bits 175
; mL
3 tb Ice water; (or a bit more) 50
; mL
4 Apples; (eg. golden
; delicious or spy) 4
1/2 c Brown sugar 125 mL
3 tb All-purpose flour 50 mL
1 ts Cinnamon 5 mL
1 Egg 1
1 tb Sugar 15 mL
Sifted icing sugar

INSTRUCTIONS

FILLING
GLAZE
Place flour and sugar in a large bowl. Cut in butter until it is in tiny
pieces. Sprinkle mixture with water and gather together in a rough ball.
Add a little more water if necessary to make dough stick together. (If you
are making this in a food processor, blend flour with sugar with the steel
knife. Add butter and process on/off until butter is in tiny bits. Sprinkle
mixture with water and process until mixture comes together but is not a
ball. Remove from work bowl and gather dough together lightly with your
fingertips.)
Flatten ball of dough into a disc. Wrap with plastic an refrigerate until
ready to use.
Peel, core and slice apples. Combine with sugar, flour and cinnamon.
Roll out pastry on a well floured surface to a thickness of approximately
1/6" (.5 cm). Trim rough edges. Transfer dough to an upside down baking
sheet. Mound apples on the dough leaving a border of pastry of about 2"/5
cm.
Fold up the border over the apples leaving a little in the center without
pastry. Brush folded dough with egg. Sprinkle with sugar.
Bake in a preheated oven at 425F for 15 minutes. Reduce heat to 375F/190C
and continue to bake 40 minutes. Cool at least 15 minutes before serving.
Carefully slide onto serving platter.
Sprinkle with icing sugar.
Converted by MC_Buster.
NOTES : This easy, rustic looking, open faced apple tart is from Bonnie
Stern's revised "Desserts" book. This recipe serves 8.
Converted by MM_Buster v2.0l.

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