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Tart: Apple Nut Lattice Tart

Source of Recipe

Mary Lou Warren


List of Ingredients

Crust:
1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts, softened as directed on package

Filling:
3 to 3 1/2 cups (3 to 4 medium) thinly sliced, peeled apples
1/2 cup sugar
3 tablespoons golden raisins
3 tablespoons chopped walnuts or pecans
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Glaze:
1/4 cup powdered sugar
1 to 2 teaspoons lemon juice



Recipe

1. Prepare pie crust as directed on package for two-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.

2. Place cookie sheet in oven to preheat. Heat oven to 400°F. In large bowl, combine all filling ingredients; toss lightly to coat. Spoon into crust-lined pan.

3. To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges.

4. Place tart on preheated cookie sheet. Bake at 400°F. for 40 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning. Remove from cookie sheet. Cool 1 hour.

5. In small bowl, blend glaze ingredients, adding enough lemon juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool 1 hour or until completely cooled. Remove sides of pan.

YIELD: 8 Servings