Christmas
French Open Faced Apple Tart
- Serves 6
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
What You'll Need
Ingredients
- 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
- pie filling
-
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
Directions
- supercrust in the food processor
- 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..
- pie filling
- 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.
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