Apple-Cheddar Tart
the Editors of Publications International, Ltd.
Apple-Cheddar Tart
Yield
Makes 8 servings
Ingredients
| Cheddar Pastry | |
| 1 | egg white |
| 6 | cups sliced peeled apples |
| 2 | teaspoons ground cinnamon |
| 1/4 | teaspoon ground nutmeg |
| 1/2 | cup thawed frozen unsweetened apple juice concentrate |
| 2 | tablespoons cornstarch |
| 2 | tablespoons butter or margarine |
| Sharp Cheddar cheese, sliced (optional) |
Preparation
- Preheat oven to 400°F. Prepare Cheddar Pastry. Roll out pastry dough to 12-inch circle. Place in 10-inch tart pan with removable bottom or 10-inch quiche dish; trim pastry and flute edges, sealing to side of pan. Prick bottom and sides of pastry with fork. Beat egg white until frothy; brush lightly over bottom of pastry. Bake 15 minutes. Reduce oven temperature to 350°F.
- Place apples in large bowl. Add cinnamon and nutmeg; toss lightly to coat. Combine apple juice concentrate and cornstarch; mix well. Add to apple mixture; mix lightly. Spoon into partially baked crust; dot with butter. Bake 35 to 40 minutes or until apples are tender and crust is golden brown. Cool on wire rack. Serve with Cheddar cheese, if desired.
Nutritional Information
| Calories | 328 |
| Calories from Fat | 47 % |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Cholesterol | 46 mg |
| Carbohydrate | 40 g |
| Fiber | 3 g |
| Protein | 4 g |
| Sodium | 269 mg |
Dietary Exchange
| Starch | 1 |
| Fruit | 1-1/2 |
| Fat | 3-1/2 |
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