Recipe - Russian Tea Rooms Blini With Smoked Salmon A

1 One half cup Allpurpose flour 375 mL
2 tablespoon Sugar 25 mL
Three fourths cup Cold butter; cut into bits
175
; mL
3 tablespoon Ice water; (or a bit more)
50
; mL

FILLING
4 Apples; (eg. golden
; delicious or spy) 4
One half cup Brown sugar 125 mL
3 tablespoon Allpurpose flour 50 mL
1 teaspoon Cinnamon 5 mL

GLAZE
1 Egg 1
1 tablespoon Sugar 15 mL
Sifted icing sugar

Place flour and sugar in a large bowl. Cut in butter until it is in tiny
pieces. Sprinkle mixture with water and gather together in a rough ball.
Add a little more water if necessary to make dough stick together. (If you
are making this in a food processor, blend flour with sugar with the steel
knife. Add butter and process on/off until butter is in tiny bits. Sprinkle
mixture with water and process until mixture comes together but is not a
ball. Remove from work bowl and gather dough together lightly with your
fingertips.)

Flatten ball of dough into a disc. Wrap with plastic an refrigerate until
ready to use.

Peel, core and slice apples. Combine with sugar, flour and cinnamon.

Roll out pastry on a well floured surface to a thickness of approximately
1/6" (.5 cm). Trim rough edges. Transfer dough to an upside down baking
sheet. Mound apples on the dough leaving a border of pastry of about 2"/5
cm.

Fold up the border over the apples leaving a little in the center without
pastry. Brush folded dough with egg. Sprinkle with sugar.

Bake in a preheated oven at 425F for 15 minutes. Reduce heat to 375F/190C
and continue to bake 40 minutes. Cool at least 15 minutes before serving.
Carefully slide onto serving platter.

Sprinkle with icing sugar.

Converted by MC_Buster.

NOTES : This easy, rustic looking, open faced apple tart is from Bonnie
Stern's revised "Desserts" book. This recipe serves 8.

Converted by MM_Buster v2.0l.