Recipe - Free-Form Brown Sugar Apple Tart

1 Recipe OneCrust/TwoCrust
Dough
3 Golden Delicious or Granny
Smith apples,; peeled, core
One half cup Dark brown sugar
One fourth cup Raisins or currants,;
plumped in water

GLAZE
2 tablespoon Lemon juice
One half cup Apricot jam
1 Recipe Caramel Sauce

Preheat oven to 375 degrees.

Roll out the dough to about 1/8 inch thick on a floured surface and place
on a cookie sheet. Cut out the design of your choice, either by hand or
with a pattern. A traditional shape is a 10inch circle or a rectangle, but
alternate shapes include a Christmas tree, Christmas ball, turkey, apple,
or pear. Cut a 1/2inchwide strip of dough to use as a rim. Brush the
outer 1/2inch edge of the dough with water. Put the strip of dough on the
moistened part and press lightly to seal. Leave the edge as it is, or
decorate it. Roll any scraps out into a rose, bow, or cut out into shapes.
Chill. Fill the form with crumpled wax paper and rice or beans, and bake
for 20 minutes. Remove rice or beans and paper.

Arrange the apples in the form, overlapping them slightly to account for
shrinkage. To make a spiral pattern, overlap apple slices, starting from
the outside rim, always with the rounded edges towards the outside rim, and
spiraling to the center. Sprinkle with brown sugar to taste. Sprinkle the
raisins down the center to look like apple seeds. Bake 20 to 30 minutes, or
until the fruit is soft.

To make the glaze, mix the lemon juice and jam, bring to the boil, and
strain. Brush the hot glaze on the apples. Cool the tart on a wire rack.
Serve it lukewarm or at room temperature. Serve with optional Caramel
Sauce.
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7092

Posted to MCRecipe Digest V1 #290

Date: Sun, 10 Nov 1996 00:00:20 0500

From: Meg Antczak meginny@frontiernet.net