Mix dough, nuts, flour.
Pat 3/4 dough in 9 in.
tart pan.
Spread with preserves.
Roll remaining dough in 8 (10\") ropes.
Make lattice; seal to edge.
Bake at 350F 42 minutes.
Let cool.
Dust with confectioners sugar.
10 1/2-inch tart pan with removable bottom (or
Line tart pan with parchment paper.
nch springform pan or bottomless tart ring on a parchment lined
reased 9 1/2-inch tart pan; press into fluted edges
Pour some sauce over the tart just before serving, passing the
or later use.This dough recipe can be used to make
ough into four 4-inch tart pans (or one 9 or
Preheat oven to 375F; arrange tart shells on a baking sheet.<
nd up the sides of tart pan to form a crust
9 1/2-inch tart pan, preferably with a removable
efore using.
Make the tart: Roll out the pastry on
20 to 23 cm) tart pan (instructions for how to
ough to fit 9-inch tart (quiche) pan with removable bottom
our the filling into the tart shell and smooth the top
n the center of each tart.
Top with 1/2
Preheat oven (175\u00b0C).
In a bowl,mix together the apples,raisins,sugar and cinnamon, set aside.
And in the other bowl,make the apple tart mix,egg and butter into a dough.then build a bottom and walls by a dough in a springform,make sure that there is enough dough left to build a window on the top of the tart.
Pour the fillings (apples,raisins,sugar and cinnamon) into the springform.
Build a window (remaining dough) on the top of the tart.
Cook in the oven for 60-65 minutes.
br>You can quadruple this recipe and make as many as
he side.
Rustic Apple Tart is best served on the
Prebake tart shell and brush warm shell