Rustic Apple Croustade
YIELD Makes 8 servings
|1‑1/3||cups all-purpose flour|
|2||tablespoons margarine or butter|
|4||to 5 tablespoons ice water|
|1/3||cup packed light brown sugar|
|1||teaspoon cinnamon, divided|
|3||large Jonathan or McIntosh apples, peeled, cored and thinly sliced (4 cups)|
|1||egg white, beaten|
|1||tablespoon granulated sugar|
- Combine flour and salt in small bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap; refrigerate 30 minutes.
- Preheat oven to 375°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Transfer pastry to nonstick jelly-roll pan.
- Combine brown sugar, cornstarch and 3/4 teaspoon cinnamon in medium bowl; mix well. Add apples; toss well. Spoon apple mixture into center of pastry, leaving 1-1/2-inch border. Fold pastry over apples, folding edges in gently and pressing down lightly. Brush egg white over pastry. Combine remaining 1/4 teaspoon cinnamon and granulated sugar in small bowl; sprinkle evenly over tart.
- Bake 35 to 40 minutes or until apples are tender and crust is golden brown. Let stand 20 minutes before serving. Cut into wedges.
This recipe appears in: Pies & Tarts
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||26 %|
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