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33 - Sunday, October 19, 1986 - North Shore News

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APPLE TART

FROM

Serves 6 to 8

PASTRY

(4 cups all-purpose flour,
unsifted

Y% cup cold butter, cut into &
pieces

Ys cup ground almonds

4 cup powdered sugar

% cup cold water

FILLING

5 large tart green apples

evn sugar

V4 tsp. cinnamon

2 tbsp. Nour

J tbsp. fresh lemon juice

Preheat oven to 400 degrees. To
make the pastry: Place all
ingredienty except the cold
wiler in a food processor and
blend toa fine meal. Or place

ingredients ina bowl and cut in
butter with a pastry blender
until mixture has the consis-
tency of fine meal, Add the
water, a few drops at a time,
until the dough forms into a
ball. Place the dough in wax
paper and chill.

For the filling: Peel. core,and
thinly slice apples in a bowl,
Sprinkle with sugar. cinnamon,
flour, and lemon juice, gently
mix until thoroughly coated.
Remove | 3 of the pastry and
set aside, Rall out remaining
dough and line a tart pan. Add
filling. roll out ceserved pastry
to form lattice or pastry
cutouts, place on top of filling.
Bake for 30 10 40 minutes or
until apples are barely tender
and pastry is golden,

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