Italian-Style Apple Tart

[Guest guest]

I got this favorite recipe from the newspaper many years ago. This crust

recipe is super easy and tastes wonderful with any fruit pie.

This looks beautiful and you make it up in no time at all.

 

Italian-Style Apple Tart

 

2 c. all purpose flour

1/3 c. sugar

2 t. baking powder

2/3 c. margarine or butter( I use Smart Balance Light)

1 slightly beaten egg

1/4 c. milk

1 t. vanilla flavoring

4 c. sliced and peeled apples

2/3 c. apricot or peach preserves

1/4 c. sugar

 

Milk

Sugar

 

Preheat oven to 375 degrees. In a medium bowl stir together flour, sugar

and baking powder. Cut in the butter until mixture resembles coarse crumbs.

Combine egg, milk and vanilla; add to flour mixture. Mix well. On a

lightly floured surface, knead gently 10-20 strokes or until smooth.

 

Cover and chill 1/3 of the dough. Pat remaining dough onto the bottom and

sides of a 10 inch springform pan with a removeable bottom. Arrange apple

slices over pastry in the pan. Stir together preserves and sugar. May be

easier if you microwave the preserves for a minute. Spread evenly over the

apples.

 

On a lightly floured surface, foll the chilled dough into a 10 inch circle.

Use the springform pan to measure it with. Cut into 1/2 inch-wide strips.

Arrange strips over the apples in a lattice pattern. Trim strips to the

edge of the pan. Brush the lattice with milk. Sprinkle with sugar.

 

Bake for 45-50 minutes or until the fruit is tender. To prevent

overbrowning, cover loosly with foil the last 10-15 minutes. Release the

tart from the spring from pan and put onto a pretty serving plate.

 

Serve warm.