Sunday, January 22, 2006
Rustic Apple Tart
I'm not really into apple pie, but this is so good that it's one of my favorites! Heather can testify to its yumminess too. ;-)
2 1/2 lbs (about 6 large) tart green applesToss together apples, lemon juice, and granulated sugar. Set aside.
2 tbsp lemon juice
1/4 cup granulated sugar
1/3 cup light brown sugar
1/2 cup flour
1/2 tsp cinnamon
1/4 cup butter, softened
1 unbaked (9-inch) pie crust
Place all remaining ingredients except pie crust in a mixing bowl. Use a mixer or fork to combine ingredients until crumbly. Set aside.
Roll out pastry into a 13-inch circle. Transfer to baking sheet.
Gently mound apples in center of pastry, leaving a 2-inch border of dough on all sides. Sprinkle apples with cinnamon sugar mixture. Fold pastry up over filling, pleating as necessary to fit snugly around apples. Gently press dough to filling, reinforcing shape.
Bake at 400° F until pastry is golden brown and apples are tender, for about 30 minutes. Cool tart on baking sheet for 10 minutes; serve warm. Enjoy!
