Apple-Walnut Tart

Recipe Ingredients

		Pastry
1 1/2 cups	93g / 3.3oz	Flour
1/4 cup	49g / 1.7oz	Butter - cold
1/4 cup	59ml	Crisco
1/4 teaspoon	1.3ml	Salt
5 tablespoons	75ml	Water - maybe a little less
		Filling
1 3/4 cups	346g / 12oz	Sugar
3/4 cup	177ml	Water
5		Tart apples - peeled & sliced
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1/8 teaspoon	0.6ml	Salt
1/2 cup	99g / 3.5oz	Butter
2 cups	396g / 13oz	Eggs - beaten (large)
3/4 cup	120g / 4.2oz	Raisins
1/2 cup	73g / 2.6oz	Nuts - coarsely chopped

Recipe Instructions

Pastry: Process flour, cold butter, Crisco and salt in work bowl until the butter is in pea size pieces. Add Ice water and process with on-off turns only until dough begins to hold its shape. take out pat down into flat circle and refrigerate 30 minutes. Roll out on floured surface and put into 9 inch tart pan with removable bottom.

Cover pastry with foil and fill with beans, bake in 375F oven for 10 min's. Remove beans and bake until golden brown. Remove from oven and let cool.

Filling: Mix 3/4 cup sugar and water in saucepan and bring to a boil. Add sliced apples and cook, covered, stirring occasionally until tender. Drain and cool. In top of double boiler, mix 1 cup of sugar, spices, salt and butter. Add beaten eggs quickly and Beat with whisk until blended. Add remaining ingredients and cook over hot water stirring until thickened. Cool.

Layer Apples in pie shell and pour mixture over apples. Refrigerate until ready to use.

Source:
"The Cobbler Crusade" by Irene Ritter

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