Tuesday, July 17, 2012


1 pkg (15-oz) refrigerated all ready pie crust
1 tsp flour

3 1/2 cups thinly sliced, peeled Granny Smith apples
1/2 cup sugar
1/4 cup golden raisins
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
2 tsp lemon juice
1 egg yolk, beaten
1 tsp water

Preheat oven to 400 degrees.

Using a 10-inch tart pan with a removable bottom and following pie crust directions, place a crust into the bottom and up sides of pan.

In a large mixing bowl combine the apples, sugar, raisins, walnuts, cinnamon, lemon peel, and lemon juice.  Spoon the mixture into the crust in pan.

Cut the remaining crust into half-inch strips.  Arrange over apples in a lattice design and seal edges to the bottom crust.

In a small bowl combine the egg yolk and water; gently brush over the lattice.

Bake tart at 400 degrees 40 to 60 minutes until golden brown and apples are tender.  Cover loosely with foil if the crust starts to get too brown.  Allow to cool for an hour then prepare the following glaze and drizzle over the slightly warm tart.

Combine 1/4 cup confectioners' sugar and 1 1/2 tsp lemon juice until smooth.

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