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APPLE or PEACH TARTS (Carol Myers Wold) Recipe

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This recipe for APPLE or PEACH TARTS (Carol Myers Wold) is from Bless Us O Lord , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs. Pillsbury Pie dough
2 T. Flour
2 lbs. Baking apples, peeled and sliced 1/4 inch thick
1/4 c. Sugar
2 T. Lemon
Pinch of ground cinnamon
Pinch of salt
6 T. Applesauce
1 lg. Egg
Directions:
Directions:
Preheat oven to 400ºF. Line a baking sheet with parchment paper, set aside. Roll out dough to 1/8" thick. Cut out six 5-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
Combine apples, sugar, flour, lemon juice, cinnamon and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 T. of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, 25 to 30 minutes.
Tarts may be frozen and baked later. Place frozen tarts on parchment paper lined baking sheet and bake as directed.
Peach Tarts: substitute peaches and peach preserves for the apples and applesauce.

9-4-2011: These tarts freeze well and are very good. The original recipe calls for 5" rounds. We think they are a bit large and use 4" rounds. For future peach tarts, we also plan to try substituting sweetened cream cheese or almond paste or a combination of these two for the peach preserves. I usually make 30 to 40 at a time and freeze them wrapped individually.
Number Of Servings:
Number Of Servings:
Makes: 6 to 8

 

 

 

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