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Apple Sour Cream Streusel Tart

Source of Recipe

Woman's Day 9/15/98


List of Ingredients

DOUGH:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons cold butter cut in small pieces
2 tablespoons ice water

STREUSEL:
3/4 cup coarse chopped pecans
1/2 cup flour
1/2 cup sugar
1/3 cup cold butter, cut into small pieces
1/2 teaspoon cinnamon

FILLING:
1 cup lowfat sour cream (8 oz)
1/2 cup sugar
1 large egg
2 tablespoons flour
1/2 teaspoon vanilla
3 medium Granny Smith apples, peel, quarter -- cut in thin slices


Recipe

To make dough in food processor: Pulse flour, sugar, salt and butter until coarse crumbs form. Sprinkle water over crumbs; pulse just until mixture clumps together. Remove blade, then dough. By hand: Mix flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle with water and stir with a fork until mixture clumps together to form a dough. Shape into a 1/2-inch-thick disk. Place dough into a 9-in. tart pan with removable bottom. Firmly press dough over bottom and up sides of pan. Place in freezer. Heat oven to 375ºF.

Press a sheet of foil onto dough. Bake 15 minutes or until crust is dry. Remove foil (reserve for possible later use); bake crust 10 minutes longer or until starting to brown around top edge. Cool in pan on a wire rack. Meanwhile place Streusel ingredients in a medium bowl and rub together with fingers until crumbly. Refrigerate. FIlling: Whisk sour cream, sugar, egg, flour and extract in a large bowl until blended. Add apple slices and toss to mix. Spread in pie plate; sprinkle streusel evenly over top (yes, there's a lot). Bake 1 hour or until streusel is lightly browned and apples are tender when pierced. (If nuts in streusel brown too quickly, drape the reserved foil loosely over the pie.) Remove to a wire rack. Cool completely before removing pan sides. Serve at room temperature or refrigerate up to 2 days.