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Country Apple Tart with Brown Sugar Streusel Recipe

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This recipe for Country Apple Tart with Brown Sugar Streusel, by , is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cybil Ginn


For Crust:
1 cup all-purpose flour
10 tbsp unsalted butter, chilled, cut up
1 tbsp sugar
tsp salt
1/3 cup ice water

For Filling:
4 apples (2 lbs) Fuji or Braeburn, peeled, halved, cored, sliced crosswise
2 tbsp sugar

For Topping:
cup all-purpose flour
cup light brown sugar
cup unsalted butter, chilled, cut up
1/8 tsp ground cinnamon
cup chopped walnuts

Place all crust ingredients except water in food processor; pulse until butter is broken up but still in larger pieces. Add water; pulse just until combined.

On lightly floured surface, roll out dough into 13-inch around about 1/8 inch thick. Place on baking sheet line with parchment paper. Refrigerate while preparing filling.

Chop slices from 1 apple into -inch pieces; place in center of dough. Arrange remaining apple slices, rounded-side out, overlapping, starting from outside and working toward center, leaving 2-inch border around edge.

Fold dough border over applies, forming pleats every 2 inches and smoothing dough where cracks or holes form. Sprinkle 2 tablespoons sugar over apples and pastry. Refrigerate 30 minutes.

Meanwhile, heat oven to 400F. Bake tart 30 minutes.

Beat all topping ingredients except walnuts in medium bowl at low speed until mixture begins to look moist and butter is almost broken up. Stir in walnuts.

Sprinkle topping over apples; bake and additional 30 to 35 minutes or until crust is golden brown on edges and bottom. Cool on wire rack 30 minutes before serving.




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