Rustic Apple Tart
1 1/3 c flour
2 T sugar
1/4 t salt
1/2 c butter
13 t cold water
1/4 t vanilla
4 cups thinly sliced apples
7 T sugar
3/4 t cinnamon
pinch of nutmeg
2 1/2 T flour
Cinnamon sugar mix
Caramel ice cream topping
Combine flour, sugar, and salt; cut in butter until crumbly. Gradually add water and vanilla, toss with a fork until a ball forms. Cover and refrigerate for at least 30 minutes. Divide dough in half. Roll into 10” circles. Transfer to parchment paper lined baking sheets. Combine filling ingredients. Spoon over pastry within 2” of edges. Fold up edges of pastry over filling. Leaving center uncovered. Sprinkle cinnamon/sugar over the filling. Bake in a 400 degree oven for 30-35 minutes or until crust is golden brown. Slide onto cooling racks. Drizzle with caramel; serve warm.
~This recipe is the BEST! The crust is flaky and the filling just right. It is definitely one of my favorites for topping off a warm, filling, autumn, comfort food meal.
This is one of my FAVORITE fall desserts. I’m pretty sure I like them even better than traditional apple pie.
2 1/2 cups flour
1 Tablespoon sugar
1 teaspoon salt
1 cup shortening
1 separated egg
Mix together flour, sugar and salt. Cut in shortening until mixture looks like large crumbs. Put egg yolk in 1 cup measure. Place egg white in small bowl and save. Add enough milk to egg yolk to make 2/3 of a cup. Add milk mixture to flour mixture. Stir. Split into two balls. Roll one to fit a greased jelly roll pan.
8 cups of peeled, sliced apples
3/4 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 Tablespoons cornstarch
Place apple mixture on top of crust in jelly roll pan dot with 3 Tablespoons diced butter.
Roll out top crust, tuck into bottom crust. Beat egg white till stiff and spread thinly on the crust.
Bake 400 degrees for 40 minutes or until crisp and golden.
When cool mix together 1 cup powdered sugar and 2 Tablespoons lemon juice. Drizzle over top of the Apple Pie Squares.
Apples~ (Macintosh, Cortland, Empire, Spy, Ida Red, Jonathan) use 2 to 3 different varieties to make a flavorful sauce
Heavy, Large pot
Hot Water bath canner
Quart or pint jars
Lids and bands for jars
Wash and quarter apples (leave on skins and do not core). Place apples in heavy pan. Add about a cup of water or enough to prevent the apples from scorching to the bottom of the pot. (I used a 5qt. pan and found a cup of water worked fine if using a smaller pan use less, a larger pan more.) Place on high heat and cover. When steam starts escaping or you notice pot is boiling, stir up the apples. Place cover back on and continue stirring every so often. Check to make sure the apples aren’t scorching. If they are reduce heat and or add more water. Continue cooking until apples are soft and you have what looks like a chunky applesauce (make sure all chunks are soft).
Remove from heat.
Scoop spoonfuls into a food mill (with a bowl beneath it) and run the wooden paddle around the cone of the food mill until only skins and pulp are left. Repeat this process until you have done the whole pan.
Rinse out your heavy pan and then place the applesauce back into the pan.Add sugar. I used about 1 1/2 – 2 cups of sugar per 5 quarts of apples. The amount will depend on how you want it to taste. Add cinnamon. I don’t measure this I just add and taste. Place back on the heat and bring to boiling. Reduce heat and simmer for 5 minutes, stirring to prevent sticking.
Ladel hot applesauce into hot jars. Wipe rims and place on heated lids, screw down bands. Place in hot water bath canner. Repeat until all jars are filled.
Process 20 minutes for pints and quarts.
*I found that 10 qts of apples made about 5-6 quarts of applesauce