Apple Tart!!!

Inspired by: Food and Wine Annual Cookbook


4 medium to large apples – peeled & sliced
Zest of 1 lemon – plus juice of ½ lemon
½ cup sugar
1 inch piece fresh ginger – grated
2 tablespoons raisins
1 egg white
2 tablespoons of chopped almonds plus 2 tablespoons sugar – for dusting

Standard Pastry Crust:

2 cups all-purpose flour
4 tablespoons lard or Crisco – all-vegetable shortening
4 tablespoons unsalted butter
3-4 tablespoons cold water

Sift the flour into a bowl. Rub the flour using your fingers until the mixture resembles fine bread crumbs. Gradually add the water. Mix the dough lightly. Gather and form into a ball. Don’t knead the dough. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll the pastry out, using short light strokes.

Preheat Oven 350 degrees:

In a bowl combine the sliced apples plus the lemon zest, lemon juice, sugar and raisins. Toss this all together.

Roll out dough to a large circle and arrange the apples in the center of the circle. Do not add the juice from the bottom of the bowl. Fold the edge of the dough over the apples. Overlap the dough where needed and pinch the dough together. Brush the rim with the egg white and sprinkle with the almond and sugar combination.

Carefully place on a non-stick cookie sheet.

Bake about 50-55 minutes or until the crust is golden and the apples are tender.

Remove from cookie sheet to a rack or plate to cool.

This is such a pretty presentation and so delicious!!

Enjoy with Lots of Love,

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