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Title: Free-Form Apple Tart
Categories: Dessert Fruit
Yield: 10 Servings
| 15 | oz | Refrigerated pie crusts; ready to bake |
| 4 | Golden Delicious apples | |
| 3 | tb | Sugar |
| 1/8 | ts | Ground cinnamon |
| 1/4 | c | Apricot jam |
| NUTRITIONAL INFORMATION/SERV | ||
| x | 287 calories | |
| x | 3 g protein | |
| x | 42 g carbohydrate | |
| x | 13 g fat | |
| x | 0 cholesterol | |
| x | 347 mg sodium | |
1. Let pie crusts stand at room temperatureas 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.
From: McCall'sAugust 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38881 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:
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