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Blushing Apple Tart

Ingredients
  Pie crust mix 11 Ounce (1 Package)
  Canned applesauce 16 Ounce (1 Jar, 15 Or 16 Ounce)
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Grated lemon peel 2 Teaspoon
  Lemon juice 1 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Butter/Margarine 2 Teaspoon
  Dry bread crumbs 1⁄4 Cup (4 tbs) (Packaged)
  Cooking apples 3 Large
  Currant jelly 1⁄3 Cup (5.33 tbs)
  Red food color 2 Drop
  Dark corn syrup 1 Tablespoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
Directions

Early on day:
1. Prepare piecrust mix as package label directs; then, on floured cookie sheet, roll it out into about 13-by-10-inch rectangle; to form tart sides, turn about 1/2 inch of pastry edge under, then press folded edges up so they stand about 1/2 inch high; refrigerate.
2. In small saucepan combine applesauce, cinnamon, nutmeg, lemon peel, and 2 tablespoons lemon juice. Bring to boil; simmer over low heat, stirring occasionally, until mixture measures about 1 cup. Remove from heat; stir in vanilla, butter, and bread crumbs; refrigerate until cold.
3. Meanwhile, start heating oven to 375°F.
4. Core and pare apples; cut into 20 crosswise slices; dip in lemon juice. Spread applesauce mixture over bottom of tart shell; top with overlapping rows of apple slices.
4. Bake 35 minutes. Meanwhile, combine currant jelly with 2 or 3 drops red food color; melt over low heat; brush over apple slices; then bake tart 20 minutes longer; remove to wire rack.
5. Quickly brush top edge of tart sides with corn syrup; then arrange almonds, in slanting row, on the syrup as pictured; cool.
At serving time:
With spatula, slide tart onto serving dish. Cut into squares; serve with pie server.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apple

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