Free-Form Brown Sugar Apple Tart
Free-Form Brown Sugar Apple Tart Preparation
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 10-inch circle or a rectangle, but alternate shapes include a Christmas tree, Christmas ball, turkey, apple, or pear. Cut a 1/2-inch-wide strip of dough to use as a rim. Brush the outer 1/2-inch 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 MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 00:00:20 -0500 From: Meg Antczak
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