Ingredients Jump to Instructions ↓

  1. --PASTRY-- 1 1/2 c Flour, all purpose

  2. 1/2 ts -Salt

  3. 1/2 c Butter; cold, cut in

  4. 1/2"

  5. 1/4 c -Cold water up to

  6. 1/3 cup

  7. --FILLING-- 1 1/2 c Applesauce;homemade or store

  8. -bought 5 ea Apples; firm, peeled,cored &

  9. -sliced as thinly as -possible 1/4 c Butter; melted

  10. 2 tb Sugar

  11. 1/2 c Apricot jam

  12. 1 tb -Water

  13. 1/4 cup ice water and gently knead just enough for ingredients to hold together. If necessary, add a bit more water to help pastry stick together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide pastry into 6 pieces. On lightly floured surface, roll each piece into a round about 1/8 inch thick. Cut each into a circle, about 5 1/2 inches in diameter. Place on parchment-lined cookie sheet; refrigerate at least

  14. 30 minutes. FILLING: Spread about 1/4 cup applesauce, nearly right to edges, over each pastry circle. Arrange apple slices, overlapping slightly, in a circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake in a preheated

  15. 350F oven until apples are tender and underside of pastry is golden brown, about 1 hour. Heat jam with water over low heat. Strain through sieve over bowl. Brush over apples. Serve with ice cream or creme anglaise. MAKES:

  16. 6 TARTS


Send feedback