|Name:||Country Apple Tart||Contributor:||Nick Olson|
|Description:||Tart apple tart!||Posted:||1999-10-23|
|Key words:||apple, pie||Category:||Desserts|
1 lb tart apples (2-3 apples) peeled, cored and thinly sliced (about 2 cups prepared)
1/2 c granulated sugar (reserve 2 tsp for crust)
1 Tbsp all-purpose flour
3/4 tsp apple pie spice or 1/2 tsp ground cinnamon
1 pie crust (the original recipe suggested using 1/2 of a 15-ounce package of refrigerated crust)
1 Tbsp unsalted butter, cut into six pieces
|Preparation:||prep: 14 minutes
cook: 24-27 minutes
Preheat oven to 450 deg. F. Grate 1 tsp of lemon peel and squeeze 2 tsp of the juice from the lemon. Set aside. Toss the apples with the sugar, flour, spice, lemon peel and juice.
Place the pie crust on a rimless baking sheet lightly dusted with flour. Dust a rolling pin with flour and roll the pastry to a rough 13-inch circle. Heap the apples on the pastry, leaving a 2" border all around. Scatter the butter on the fruit. Fold the pastry border back over the apples to make an uneven rustic edge of about 1-1/2", leaving the slices in the center exposed. Sprinkle the reserved sugar over the pastry border.
Bake 12 minutes, then reduce the temperature to 425 degrees and bake until the apples are softened and bubbly and the pastry is golden brown, 12-15 minutes longer.
Serve warm or at room temperature on the day of baking.
|Notes:||Nutrition per serving:
423 calories, 2g protein, 18g fat (7g saturated),
65g carbohydrates, 2g fiber, 276mg sodium.
Options: Try it with pears instead of apples...
(I don't know which pears are "tart" pears)