| 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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