ENGLISH

RUSTIC APPLE TART

YIELD: 8 SERVINGS

21⁄2 pounds (about 6 large) tart green apples, peeled, thinly sliced

2tablespoons lemon juice 1⁄4 cup granulated sugar

1⁄3 cup light brown sugar

1⁄2 cup flour

1⁄2 teaspoon cinnamon

1⁄4 cup (1⁄2 stick) butter, softened

1unbaked (9-inch) pie crust (see page 80)

Toss together apples, lemon, and granulated sugar. Set aside

Place all remaining ingredients except pie crust in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix until crumbly. Set aside.

Roll out pastry into a 13-inch circle. Transfer to baking sheet (it’s OK if pastry hangs over edge of baking sheet).

Gently mound apples in center of pastry, leaving a 2-inch border of dough on all sides. Sprinkle apples with cinnamon sugar mixture. Fold pastry up over filling, pleating as necessary to fit snugly around apples. Gently press dough to filling, reinforcing shape.

Bake at 400°F until pastry is golden brown and apples are tender, for about

30 minutes. Cool tart on baking sheet on wire rack 10 minutes; serve warm.

PER SERVING: ABOUT 452 CAL, 5 G PRO, 60 G CARB, 21 G FAT, 23 MG CHOL, 290 MG SOD

PIES AND DESSERTS 81