Recipe - Rustic Apple Tart1

One half cup Granulated Sugar
1/3 cup Ground Almonds
2 tablespoon AllPurpose Flour
6 Apples
1 cup Cranberries
4 tablespoon Butter
1 tablespoon Light Cream
Icing Sugar

PASTRY
2 One fourth cup Cake flour; sifted
1 tablespoon Granulated Sugar
One half teaspoon Salt
1/3 cup Cold Butter; Cubed
1/3 cup Cold Shortening; Cubed
1 Egg yolk
1 teaspoon Fresh lemon juice
Ice water
Flour

PASTRY: In large bold, stir together flour, sugar and salt; cut in butter
and shortening until mixture resembles fine crumbs with a few larger
pieces. In measuring cup, combine yolk, lemon juice and enough water to
make One fourth cup; with fork, stir briskly into flour mixture, l tbs. at a time,
until dough holds together. On floured pastry cloth, roll out pastry into
14inch circle, leaving edges rough. Transfer to 12inch pizza pan, letting
pastry hang over edge. Reserve 2 tbs. of the sugar; combine remaining sugar
with almonds and flour. Sprinkle about half over pastry. Peel, core and cut
apples into eights; arrange in single layer over almond mixture. Sprinkle
with cranberries and remaining almond mixture and sugar; dot with butter.
Fold pastry overhang over filling to form attractive ragged edge; brush top
of pastry with cream. Bake in 425øF oven for 15 minutes. Reduce heat to
375øF; bake for 35 minutes longer or until apples are tender and pastry
golden. Let cool on rack; dust with icing sugar.

Recipe by: Country Living Sept 1992

Posted to recipeludigest by Nesb2 Nesb2@aol.com on Feb 28, 1998