Free-Form Apple Tart Recipe - Cooking Index
Free-Form Apple Tart Recipe - Cooking Index
| 15 oz | 426g | Refrigerated pie crusts - ready to bake |
| 4 | Golden delicious apples | |
| 3 tablespoons | 45ml | Sugar |
| 1/8 teaspoon | 0.6ml | Ground cinnamon |
| 1/4 cup | 59ml | Apricot jam |
| Nutritional Information/serv |
1. Let pie crusts stand at room temperatures package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking.)
2. Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom.
3. In saucepan, over low heat, melt jam. Spread warm jam over apples.
Source:
Cooking Light, Nov/Dec 1994, page 164
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