| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Fine oatmeal |
| 1/2 | c | Superfine sugar |
| 1/4 | ts | Salt |
| 1 | Stick butter | |
| Finely grated zest of | ||
| 1 | Orange | |
| 1 | tb | Fresh orange juice (up to 2) |
| 1 1/2 | lb | Apples |
| 4 | Tablespoorns lemon juice | |
| 2 | tb | Fine-cut orange marmalade |
| 2 | tb | Honey |
| Seeds of 4-5 cardamom Pods, finely ground |
INSTRUCTIONS
To make the pastry, put the flour, oatmeal, sugar and salt into a food processor and process just once to mix. Cut the butter into small pieces, add to the flour mixture in the food processor and process again only briefly, just until the mixture resembles rough breadcrumbs. Add the finely grated orange zest and, with the motor running. pour in enough orange juice, processing very briefly, for the dough to begin to stick together. Pat the pastry into a ball, cover it with plastic wrap and leave it in the refrigerator to chill while you prepare the apples. For the bottom and sides of a 7-1/2 to 8" cake pan. Posted to Digest eat-lf.v097.n164 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 27, 1997
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