Blushing Apple Tart Recipe
Ingredients
| 1 package piecrust mix | ||
| 1 15- or 16-ounce jar or can applesauce | ||
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Lemon peel | 2 Teaspoon, grated | |
| Lemon juice | ||
| Vanilla extract | 1/2 Teaspoon | |
| Butter/Margarine | 2 Teaspoon | |
| 1/4 cup packaged dried bread crumbs | ||
| About 3 large cooking apples | ||
| Currant jelly | 1/3 Cup (16 tbs) | |
| Red food color | ||
| Dark corn syrup | ||
| Toasted slivered almonds | ||
Directions
Early on day:
1. Prepare piecrust mix as package label directs; then, on floured cookie sheet, roll it out into about 13-by-10-inch rectangle; to form tart sides, turn about 1/2 inch of pastry edge under, then press folded edges up so they stand about 1/2 inch high; refrigerate.
2. In small saucepan combine applesauce, cinnamon, nutmeg, lemon peel, and 2 tablespoons lemon juice. Bring to boil; simmer over low heat, stirring occasionally, until mixture measures about 1 cup. Remove from heat; stir in vanilla, butter, and bread crumbs; refrigerate until cold.
3. Meanwhile, start heating oven to 375°F.
4. Core and pare apples; cut into 20 crosswise slices; dip in lemon juice. Spread applesauce mixture over bottom of tart shell; top with overlapping rows of apple slices.
4. Bake 35 minutes. Meanwhile, combine currant jelly with 2 or 3 drops red food color; melt over low heat; brush over apple slices; then bake tart 20 minutes longer; remove to wire rack.
5. Quickly brush top edge of tart sides with corn syrup; then arrange almonds, in slanting row, on the syrup as pictured; cool.
At serving time:
With spatula, slide tart onto serving dish. Cut into squares; serve with pie server.
1. Prepare piecrust mix as package label directs; then, on floured cookie sheet, roll it out into about 13-by-10-inch rectangle; to form tart sides, turn about 1/2 inch of pastry edge under, then press folded edges up so they stand about 1/2 inch high; refrigerate.
2. In small saucepan combine applesauce, cinnamon, nutmeg, lemon peel, and 2 tablespoons lemon juice. Bring to boil; simmer over low heat, stirring occasionally, until mixture measures about 1 cup. Remove from heat; stir in vanilla, butter, and bread crumbs; refrigerate until cold.
3. Meanwhile, start heating oven to 375°F.
4. Core and pare apples; cut into 20 crosswise slices; dip in lemon juice. Spread applesauce mixture over bottom of tart shell; top with overlapping rows of apple slices.
4. Bake 35 minutes. Meanwhile, combine currant jelly with 2 or 3 drops red food color; melt over low heat; brush over apple slices; then bake tart 20 minutes longer; remove to wire rack.
5. Quickly brush top edge of tart sides with corn syrup; then arrange almonds, in slanting row, on the syrup as pictured; cool.
At serving time:
With spatula, slide tart onto serving dish. Cut into squares; serve with pie server.
Chef
