Apple Tart Tart Aux Pommes Recipe
Ingredients
| Enriched all purpose flour - 2 tablespoons + 1 1/2 teaspoons | ||
| Salt | 1 Dash | |
| Margarine | 2 Teaspoon | |
| Plain unflavored yogurt - 1 tablespoon | ||
| Apple | 1 Small, pared | |
| Nutmeg - dash, ground cinnamon | ||
| Reduced-calorie apricot spread - 2 teaspoons (16 calories per 2 teaspoons) | ||
Directions
GETTING READY
1) Preheat the oven to 375°F.
MAKING
2) In a small bowl, mix the flour and salt together.
3) Cut in the margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs.
4) Add the yogurt and mix thoroughly to form a dough.
5) Shape the dough into a ball, wrap in a plastic wrap or wax paper and allow to chill for at least 1 hour.
6) Roll the dough between 2 sheets of wax paper in a 4 1/2-inch circle, about 1/8 inch thick.
7)On a foil or a small cookie sheet, gently remove the wax paper and place the dough circle.
8) Arrange the apple slices nicely over the dough and sprinkle evenly with the nutmeg and cinnamon.
9) Bake in the preheated oven for 20 to 30 minutes, until the crust is golden.
10) In a small metal measuring cup or a small flameproof container, heat the apricot spread and brush over the tart when done.
SERVING
11) Serve immediately on a serving plate.
1) Preheat the oven to 375°F.
MAKING
2) In a small bowl, mix the flour and salt together.
3) Cut in the margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs.
4) Add the yogurt and mix thoroughly to form a dough.
5) Shape the dough into a ball, wrap in a plastic wrap or wax paper and allow to chill for at least 1 hour.
6) Roll the dough between 2 sheets of wax paper in a 4 1/2-inch circle, about 1/8 inch thick.
7)On a foil or a small cookie sheet, gently remove the wax paper and place the dough circle.
8) Arrange the apple slices nicely over the dough and sprinkle evenly with the nutmeg and cinnamon.
9) Bake in the preheated oven for 20 to 30 minutes, until the crust is golden.
10) In a small metal measuring cup or a small flameproof container, heat the apricot spread and brush over the tart when done.
SERVING
11) Serve immediately on a serving plate.
Chef
