| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1/2 |
c |
Unsalted butter; slightly softened |
| 1 |
|
Egg |
| 1 |
pn |
Salt |
| 1/2 |
c |
Water (or as needed) |
| 1 |
c |
Sugar |
| 5 |
|
Apples; thinly sliced and peeled |
|
|
Cinnamon |
| 1/2 |
c |
Unsalted butter |
|
|
Whipped cream (optional) |
|
|
Ice cream (optional) |
INSTRUCTIONS
PASTRY
FILLING
TOPPINGS
Mix pastry ingredients. Chill before rolling out. Sprinkle 1/2 cup sugar in
bottom of glass or metal tart pan (with fixed bottom). Arrange apple slices
in a circle around the pan on top of sugar. Continue pinwheel fashion to
center of pan. Sprinkle 1/2 cup sugar mixed with cinnamon on top of the
apples. Cut butter into small pieces and arrange over apples. Roll out
dough and place over apples. Make vent holes. Bake at 400° for 40 to 50
minutes. Invert tart on serving plate and serve with whipped cream or ice
cream. Yield: 6 to 8 servings.
LIBBY STRAWN (MRS. JIM)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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