Rustic Apple Croustade
the Editors of Publications International, Ltd.
Rustic Apple Croustade
Yield
Makes 8 servings
Ingredients
| 1-1/3 | cups all-purpose flour |
| 1/4 | teaspoon salt |
| 2 | tablespoons margarine or butter |
| 2 | tablespoons shortening |
| 4 | to 5 tablespoons ice water |
| 1/3 | cup packed light brown sugar |
| 1 | tablespoon cornstarch |
| 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 |
Preparation
- 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.
Nutritional Information
| Calories | 213 |
| Calories from Fat | 26 % |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrate | 37 g |
| Fiber | 3 g |
| Protein | 3 g |
| Sodium | 118 mg |
Dietary Exchange
| Starch | 1 |
| Fruit | 1-1/2 |
| Fat | 1-1/2 |
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