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Toss together apples, lemon, and granulated sugar. Set aside
Place all remaining ingredients except pie crust in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix until crumbly. Set aside.
Roll out pastry into a 13-inch circle. Transfer to baking sheet (it’s OK if pastry hangs
over edge of baking sheet).
Gently mound apples in center of pastry, leaving a 2-inch border of dough on all
sides. Sprinkle apples with cinnamon sugar mixture. Fold pastry up over filling,
pleating as necessary to fit snugly around apples. Gently press dough to filling,
reinforcing shape.
Bake at 400°F until pastry is golden brown and apples are tender, for about
30 minutes. Cool tart on baking sheet on wire rack 10 minutes; serve warm.
PER SERVING: ABOUT 452 CAL, 5 G PRO, 60 G CARB, 21 G FAT, 23 MG CHOL,
290 MG SOD
81
ENGLISH
PIES AND DESSERTS
2
1
⁄2 pounds (about 6 large) tart
green apples, peeled, thinly
sliced
2 tablespoons lemon juice
1
⁄4 cup granulated sugar
1
⁄3 cup light brown sugar
1
⁄2 cup flour
1
⁄2 teaspoon cinnamon
1
⁄4 cup (
1
⁄2 stick) butter, softened
1 unbaked (9-inch) pie crust (see
page 80)
RUSTIC APPLE TART
YIELD: 8 SERVINGS
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:57 PM Page 81