Food recipes
Meme's Apple Tart
Meme's Apple Tart Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum...
Meme's Apple Tart
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
apples, raw, with skin
sugars, granulated
butter, without salt
Directions:
In a small pan, heat the milk to lukewarm.
In a bowl, mix together the flour, sugar, baking powder and salt.
Add the shortening and mix with a spoon or with your hands until the mixture feels and looks sandy.
Add the warm milk and mix rapidly until the dough forms a ball.
Roll the dough between 2 sheets of plastic wrap to an 11- to 12-inch round.
Remove the top piece of plastic and, using the bottom piece, invert the dough into a 9-inch tart pan with a removable bottom; peel off the remaining plastic.
Preheat the oven to 400.
Peel, quarter and core the apples.
Cut them into 1-inch-thick wedges.
Arrange the apple wedges in a concentric circle on the dough and sprinkle evenly with the sugar and butter.
Set the tart on a baking sheet and bake for about 1 hour, or until the apples are tender and the pastry is golden.
Cover the tart loosely with foil after 45 minutes to prevent over-browning.
Cut the tart into wedges and serve warm.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
apples, raw, with skin
sugars, granulated
butter, without salt
Directions:
In a small pan, heat the milk to lukewarm.
In a bowl, mix together the flour, sugar, baking powder and salt.
Add the shortening and mix with a spoon or with your hands until the mixture feels and looks sandy.
Add the warm milk and mix rapidly until the dough forms a ball.
Roll the dough between 2 sheets of plastic wrap to an 11- to 12-inch round.
Remove the top piece of plastic and, using the bottom piece, invert the dough into a 9-inch tart pan with a removable bottom; peel off the remaining plastic.
Preheat the oven to 400.
Peel, quarter and core the apples.
Cut them into 1-inch-thick wedges.
Arrange the apple wedges in a concentric circle on the dough and sprinkle evenly with the sugar and butter.
Set the tart on a baking sheet and bake for about 1 hour, or until the apples are tender and the pastry is golden.
Cover the tart loosely with foil after 45 minutes to prevent over-browning.
Cut the tart into wedges and serve warm.