1 1/2 c All-purpose flour
pn Salt
1/2 c Butter
3 tb Sugar
1 Egg yolk
2 ts Cold water
4 Granny Smith apples
1/2 Finely grated lemon peel
1/2 ts Cornstarch
1/2 ts Ground cinnamon
2 pn Ground nutmeg
5 tb Apricot jam
2 tb Lemon juice
Whipped cream
Fresh mint sprigs (opt)
Preheat oven to 375’F. (190’C.). Butter an 8″-round baking pan. To
make pastry, sift flour and salt into a bowl. Add butter and cut in
finely until mixture resembles bread crumbs. Stir in 1 tablespoon of
sugar, egg yolk and cold water.
Knead gently until smooth and chill 15 minutes. Sprinkle with
remaining sugar. Peel, core and cut apples in fairly thin slices.
Arrange a layer of apple slices in overlapping circles in bottom of
pan.
Mix remaining apple slices with lemon peel, cornstarch and spices.
Spoon on top of arranged apple slices. Roll out pastry to an 8″
circle. Place on top of apples and press gently. Prick several times
with a fork. Bake in preheated oven 40 minutes or until pastry is
golden brown. Carefully turn out tart onto a warm serving plate.
Combine jam and lemon juice in a saucepan and heat gently until
melted, stirring until smooth. Spoon hot jam mixture over tart. Serve
hot or cold with whipped cream. Garnish with mint sprig, if desired.
Yields
8 Servings