For the Tart:
1 Recipe Tart Pastry dough* (See Tart Dough Recipe below)
10 large Granny Smith apples, peeled, cored, and sliced into wedges
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 cup granulated sugar
For Streusel Topping:
4 tablespoons butter
1/3 cup brown sugar, packed
1/2 cup all-purpose flour
Preheat oven to 425 degrees F (220 C).
Fit the tart pastry dough (see tart dough recipe below) in a 9 or 10-inch tart pan with removable bottom.
Toss the apples with lemon juice, cinnamon, and sugar. Pour into tart pan that has been lined with pastry dough.
Mix the topping until it is a fine crumb consistency, and scatter over top of apple mixture.
Bake in the preheated 425 degrees F (220 C) oven for 15 minutes, then reduce heat to 375 degrees F (190 C) and bake 30 minutes longer, covering the top with foil if it browns too much, or until apples are tender. Serve with whipped cream or ice cream.
Makes 8 servings.
*Notes From Diana's Desserts:
You will need:
1). Enough tart pastry dough to fit a 9 or 10-inch tart pan.
2). A 9 or 10-inch flutted tart pan with a removable bottom is recommended.
Tart Dough Recipe
1 1/2 cups all-purpose flour
1/2 tsp. salt
4 tbsp. (1/2 stick) chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 tbsp. cold water (ice water is best)
In a mixing bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.
Makes enough dough for 1 (9 or 10-inch) tart shell.
Source: Sally's Place-Internet Website
Submitted By: Jaclyn N
Date: November 7, 2002