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Tart: Rag-Top Apple Tart




Source of Recipe


The Sun News


List of Ingredients




Crust:
1 15-ounce box refrigerated pie crusts


Topping:
1/3 cup sugar
½ teaspoon cinnamon


Filling:
4 cups pared apples, sliced thinly
½ cup sugar
¼ cup all-purpose flour
1 teaspoon cinnamon




Recipe



Soften 1 pie crust according to box directions. Heat oven to 400 degrees. In medium bowl, mix 1/3 cup sugar and ½ teaspoon cinnamon.

Do not unroll second crust. While cold, cut rolled crust lengthwise in half, and then cut into ¼-inch slices. Separate pieces and toss with sugar mixture. Set aside.

Put softened crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge, if necessary.

In large bowl, mix filling ingredients until apples are coated well. Spoon into crust-lined pan. Sprinkle cut-up crust mixture evenly over apples in pan.

Bake in preheated oven 45-50 minutes or until apples are tender and crust is deeply golden brown. Cool 1 hour before serving.

Makes 8 servings.