Apples In Cornmeal Pastry
|Cooking apples||4 Large (Such As Granny Smith Or Pippin)|
|Sugar||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Dried apricots||8 , cut into 1/2-inch pieces|
|Golden raisins||3 Tablespoon|
|Pine nuts||3 Tablespoon|
|Unsalted butter||3 Tablespoon, softened|
1. Peel apples and cut crosswise in half. Remove cores. In a small bowl, mix sugar, walnuts, apricots, golden raisins, pine nuts, and butter. Stuff centers of apples with mixture. Set aside, covered.
2. Preheat oven to 350° F. Remove one disk of dough from refrigerator. Roll out to 11-inch circle between two sheets of plastic wrap. Fit into a 9- or 10-inch tart pan with a removable bottom. Press against sides.
3. Place apples, cut side down and in a single layer, in crust. Sprinkle any remaining sugar mixture over apples. Roll out remaining pastry and place over apples. Pinch edges and crimp to seal.
4. Bake 35 to 45 minutes, or until pastry is golden brown and apples are tender when pricked with a knife. Remove sides of pan to serve.