Ingredients
- Pastry for a 10-inch pie. (see recipe.)
- 4 firm, ripe, unblemished apples such as MacIntosh or Delicious, about 1 1/2 pounds
- 2 tablespoons butter
- ¼ cup sugar
- 1 tablespoon confectioners’ sugar
- Nutritional Information
Nutritional analysis per serving (6 servings)
156 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 0 grams protein; 10 milligrams cholesterol; 13 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 or more servings
Preparation
- Prepare the pastry and refrigerate it.
- Preheat the oven to 375 degrees.
- Peel the apples, using a swivel-bladed paring knife. Using a regular paring knife, cut away and d iscard th e stems and center coresof the apples. Cut each apple into quarters.
- Roll out the pastry on a lightly floured surface, preferably a cold surface. Use a wooden rolling pin covered, preferably, with a pastry cloth. Use the pastry to line a 10-inch loose-bottom tart pan.
- Cut the apple quarters into thin slices. Arrange the slices symmetrically in circles all around the inside of the pastry-lined tin and all around the center. Continue making circles in layers until all the slices are used.
- Dot the apples all over with butter and sprinkle the sugar evenly over all.
- Place the tart pan in the oven and bake 50 minutes.
- Hold a small sieve over the tart and add the confectioners’ sugar. Sprinkle it evenly over the tart. Serve hot or cold.
1 hour 20 minutes
Dining and Cooking