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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