Granny Smith Apple Tart
From kitchenwitchcooks 15 years agoIngredients
- Granny Smith apple Tart shopping list
- 1.) 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces) unless you prefer homemade like I do shopping list
- 2.) 3 large granny smith apples (about 1-1/2 pounds total), shopping list
- peeled, cored, and thinly sliced shopping list
- 3.) 2 teaspoons fresh lemon juice shopping list
- 4.) 1/4 cup packed brown sugar shopping list
- 5.) 1/4 cup sour half-and-half, or 1/4 cup nonfat sour cream shopping list
- 6.) 1 tablespoon quick-cooking tapioca shopping list
- 7.) 1-1/2 teaspoons ground cinnamon shopping list
- 8.) 2 teaspoons granulated sugar shopping list
- Preheat the oven to 350° F. Put the pie crust into a shopping list
- 9-inch-diameter tart pan with a removable bottom; press the shopping list
- crust against the fluted edge and trim off any pastry that shopping list
- extends over the top. shopping list
- roll the trimmed dough into a ball; flatten to 1/4 inch and cut shopping list
- 2 or 3 shapes with a cookie cutter. Prick the tart shopping list
- shell in several places with the tines of a fork. shopping list
- Put the sliced apples in a large bowl; drizzle them with lemon shopping list
- juice and toss to mix. In a small bowl, blend the brown sugar, shopping list
- sour half-and-half, tapioca, and cinnamon. shopping list
- Fold the brown sugar mixture into the apples until all shopping list
- the fruit is coated. Spoon the apples into the tart shopping list
- shell; arrange the dough shapes on top of the apples. shopping list
- Sprinkle granulated sugar over the top. shopping list
- Bake for 35 minutes, or until the apples are tender. shopping list
- Cut in 8 equal slices. Serve hot or at room temperature. shopping list
- Yield: 1 tart (8 Servings). shopping list
How to make it
- This recipe is posted at recipesecrets.net in my Fall harvest thread along with many more recipes -
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