- 1 1/4 cups all purpose flour
- 4 tbs unsalted butter
- 1/4 cup shortening (4 tbs)
- 4 tbs sugar
- 1/4 tbs salt
- 3-6 tbs ice water
- 4 large apples
- 2 teaspoons fresh lemon juice
- 1/4 cup packed brown sugar
- 1/2 tbs cinnamon
- 1 tsp vanilla extract
- 2 tablespoons granulated sugar
- 1 egg
- 1 table spoon confectioners sugar (powdered)
This is the BEST fall apple pie substitute I have ever made. Originally I wanted to try a peach tart but the peaches had gone bad so I had to find an alternative.
Tart crust: In a food processor combine: 1 1/4 cups all purpose flour, 4 tbs unsalted butter, 1/4 cup shortening (4 tbs), 4 tbs sugar, 1/4 tbs salt and add 3-6 tbs of iced water as needed. Put the dough in cling wrap and chill for an hour.
The filling: peel and thinly slice apples and add: 2 teaspoons fresh lemon juice, 1/4 cup packed brown sugar, 1/2 tbs cinnamon, 1 tsp vanilla extract.
Assembly: Roll the dough out on parchment paper and start adding the apples in a ring working your way towards the center. Then carefully roll the edges over the sides. Lastly you are going to brush the outside with egg white and sprinkle powdered sugar on the edges. You are also going to sprinkle granulated sugar on the apple portion. Preheat the oven to 350° and bake for 40-45 minutes until golden brown.
I pre made this earlier in the day to serve, but I would let the tart chill for an hour before cutting into it.
This is a great FALL dessert, you can also pair it with vanilla ice cream or a cup of freshly brewed coffee.