Email to Cat      

Sweet Ginger-Gold Apple Tarts

Source of Recipe


Mercer Island Reporter






List of Ingredients



• -- Crust --
  
• 1-1/2 cups all-purpose flour
  
• 1 Tbsp granulated sugar
  
• 5 Tbsp chilled salted butter, cut into pieces
  
• 3 Tbsp vegetable shortening
  
• 1 egg yolk
  
• 4 Tbsp cold water
  
• .
  
• -- Filling --
  
• 4 ginger-gold apples (or Jonagold), peeled and sliced in 1/4-inch slices
  
• 1 Tbsp lemon juice
  
• 1/2 cup granulated sugar
  
• 5 Tbsp salted butter, cut into small pieces
  






Instructions



1. For the crust: In a medium-size bowl, mix flour and sugar. Blend in butter and shortening with your fingers until mixture resembles coarse cornmeal. Mix egg yolk and water together in separate bowl. Make a well in the center of the flour mixture. Pour in egg and water; mix together with a fork. Shape into a ball, then press down into a disc shape, 1/2-inch thick. Smooth the edges with your fingertips. Cover with aluminum foil and chill for several hours.
   
   
2. For the tarts: Preheat oven to 400 degrees (F). Mix the sliced apples with lemon juice and sugar. Divide dough into 4 pieces and shape into circles.
   
   
3. On a well-floured surface, roll out each piece of dough into an 8-inch circle. Carefully lift onto a foil-lined baking sheet. Fill the center with the sliced apples in a thin layer. Dot with butter. Fold a 1-inch border of crust over the outside edge of the apple filling. Bake for 35 minutes.
   
   Serve warm with vanilla ice cream.
   
   Makes four 6-inch tarts.