''... And pluck till time and times are
done; The silver apples of the moon; The golden apples of the
sun.'' — Irish poet W.B. Yeats
Two Apple
Brown Sugar Tart
- 1 (15-ounce) package refrigerated
pie crusts
1 teaspoon all-purpose flour
1/2 cup chopped nuts
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine
1/4 teaspoon brandy extract
1 large Granny Smith apple, cored and thinly sliced
1 large winesap apple, cored and thinly sliced
2 teaspoons butter or margarine, melted
2 teaspoons lemon juice
2 tablespoons apple jelly
- Heat oven to 425°F
(220°C).
- Prepare pie according
to package directions for filled one-crust pie using 10-inch
tart pan with removable bottom. (Refrigerate remaining crust
for later use).
- Place prepared crust in
bottom and up sides of pan. Trim edges. Do not prick crust. Partially
bake crust for 10 minutes. If crust puffs up, gently press back
to bottom and sides of pan with back of wooden spoon.
- In a small bowl combine
nuts, 1/4 cup flour, sugars and butter with fork. Stir in brandy
extract. Sprinkle sugar mixture evenly over bottom of pie crust-lined
pan. Arrange apple slices over nut mixture alternating red and
green apple slices. Bake for 20 minutes.
- Combine melted butter,
lemon juice and apple jelly; brush over tart just before serving.
Makes 8 servings.
Recipe and photo courtesy of the Washington
Apple Commission.
