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Author Notes: Why French? I have no idea. This is a very old and stained card in my files, so it may date to a time when anything sort of out of the usual must be French.
The crust recipe is my adaptation of an old Pennsylvania Dutch trick. —chava
supercrust in the food processor
- 3 cups flour
- 1 1/4 cups shortening (1/2 lard, 1/2 butter is great)
- 1 teaspoon salt
- 1 egg
- 1 teaspoon white vinegar
- 1-2 tablespoons ice water
- Put flour, shortening and salt into the processor. Process quite briefly to a cornmeal consistency.
- Beat the egg with the vinegar and water. Add to processor, process until it begins to clump.
- Is it not quite forming a ball? Add another scant tablespoon of water. Process briefly.
- This will make enough for two crusts - so cut it in half (or make a lattice top, which is quite gorgeous, but then it's not an open faced tart any more..
- 2/3 cup white sugar
- 2 tablespoons flour
- 1/8 teaspoon salt
- 1 teaspoon grated lemon peel
- 2 teaspoons lemon juice
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- 5 cups cooking apples - be sure they will remain firm in baking
- 1 tablespoon butter
- Heat oven to 425 while you roll out a single crust . and line a 9 inch piepan, making a high crimped edge.
- Combine flour, sugar, salt, lemon peel and spices in a large bowl.
- Add apples and lemon juice. Toss well.
- Arrange apple slices artfully, like - well, an apple tart.
- Dot butter over surface of apples.
- Cover with a sheet of foil, placing a second sheet of foil on the oven rack under the rack where the pie will cook.
- Bake 45 minutes,then remove top foil
- Bake another 10 to 15 minutes until apples are tender.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.