Recipe - Apple Raspberry Tart (Motts)

PASTRY
1 cup Allpurpose flour
One half teaspoon Salt
1/3 cup Shortening
2 tablespoon Cold water; up to 3

FILLING
1 Egg; separated
23 ounce Chunky Apple Sauce
1 cup Fresh raspberries OR 10 oz.
pkg. frozen; thawed,
drained
2 tablespoon Sugar
One half teaspoon Cinnamon

TOPPING
Three fourths cup Allpurpose flour
One half cup Firmly packed brown sugar
One half teaspoon Cinnamon
1/3 cup Margarine or butter;
softened

Heat oven to 400F.

In medium bowl, combine flour and salt. Using pastry blender or 2 knives,
cut shortening into flour mixture until particles are size of small peas.
Gradually add water, tossing with fork until mixture is moistened.

Gather pastry into ball. Flatten ball. Roll out on lightly floured surface
from center to edge into circle 1 One half inches larger than inverted 9inch
tart pan.

Fold dough in half; place in pan. Unfold; press in bottom and up sides of
pan. Trim edges if necessary.

Bake at 400F for 5 minutes. Remove from oven; reduce oven temperature to
375F. In small bowl, beat egg white. Brush over entire surface of partially
baked crust. Reserve yolk for filling.

In medium bowl, combine apple sauce, raspberries, sugar, One half teaspoon
cinnamon and egg yolk. Pour into pastrylined pan.

In medium bowl, combine all topping ingredients; sprinkle over fruit
mixture. Bake at 375F for 40 to 50 minutes or until topping is golden
brown.

Cool; remove sides of pan. Serve with whipped cream.

Notes: Pantry: Mott's Chunky Apple Sauce. To ensure a crisp crust, we
recommend partially prebaking the pastry and brushing it with an egg white
glaze before adding the filling

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998