Apricot-Apple Tart

Ian M.

New member
Packaged All-Ready Pie Crust

Filling:
1/3 cup sugar
2 tbls. all-purpose flour
1 cup milk
3 egg yolks
Butter
1/2 tsp. vanilla
2 tbls. sugar
Dash nutmeg
2 lb. tart cooking applies, cored, peeled and sliced - about 6 medium applies
3/4 cup apricot preserves
1 egg yolk
Water

Place one round of pastry in 9" pie plate (do not trim edges) and cover with plastic wrap and place in refrigerator to chill while making filling.

In small saucepan, mix 1/3 cup sugar and flour, mixing well, and stir in milk. Bring mixture to a boil, then reduce heat and simmer, stirring constantly for 1 minute or until slightly thickened. In a small bowl, beat 2 egg yolks slightly. Beat a little hot milk into egg yolks, then add to milk in saucepan, beating constantly. Stir 1 tbls butter and vanilla into milk mixture, turn into a mediuim-sized bowl and cover and allow to cool to room temperature. Heat 2 tbls. butter, 2 tbls. sugar and nutmeg in a 12-inch skillet. Add apple slices, and saute, stirring occasionally for about five minutes. Heat apricot preserves in a small saucepan until melted. Remove from heat. Heat apricot preserves in a small saucepan until melted. Preheat oven to 425 degrees F. Spread filliing in pie shell, mound high with apple slices and spread with preserves. Roll remaining pastry to a 10-inch circle. With a knife cut into 12 (1/2 inch wide) strips. Moisten rim of pie shell with cold water. Arrange 6 strips across filling, pressing ends to rim of pie shell and trimming off ends as necessary. Arrange rest of strips at right angles to first strips to form a lattice. Bring overhangine pastry up over ends of strips and crimp all around. Mix egg holk with 1 tbls. water and brush lattice strips thoroughly. Place pie on lowest shelf in oven and bake for 35 to 40 minutes or until pastry is a golden brown. Transfer pie to wire rack and cool slightly. Serve warm if possible. We cut small slices and fanned them on floral plates to serve. Very pretty. :mrgreen:

So as not to waste those four egg whites you have left, do what we did and make yourself an egg white omelet and have it for your lunch while the wedding guests are killing everythng you made for them! :mrgreen:
 
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