Thursday, February 2, 2012

Apple Nut Lattice Tart


For the Double Crust:
2 2/3  cups flour
1  teaspoon salt
1  cup solid vegetable shortening, I like to use Crisco
8  Tablespoons cold water

For the Filling:
3 ½   cups thinly sliced apples
½   cup sugar
3  Tablespoons raisins
3  Tablespoons walnuts or pecans
½   teaspoon cinnamon
¼  - ½   teaspoon lemon peel
2  teaspoons lemon juice

For the Egg Wash:
1  egg yolk
1  teaspoon water

For the Glaze:
¼   cup powdered sugar
1 - 2  teaspoons lemon juice

1.  Preheat oven to 400°.
2.  Prepare the double crust by cutting the vegetable shortening into the flour and salt with a pastry blender in a medium bowl.
3.  Add in the cold water and mix well with a fork.
4.  Divide the dough in half and on a well floured surface, roll out one half of the dough for the bottom crust.  Roll it large enough to fit into your tart pan or pie plate.
5.  Place the bottom crust into a tart pan or a pie plate.  Set aside.
6.  Roll out the remaining half of the dough on a well floured surface and cut it into strips using a pastry wheel or knife or pizza wheel.  Set aside.
7.  Prepare the filling by combining the apples, sugar, raisins, walnuts, cinnamon, lemon peel and lemon juice in a large bowl.  Mix well.
8.  Spoon the filling into the crust.
9.  Make a lattice pattern on top of the apple mixture with the top crust strips.
10.  Whisk together the egg yolk and water in a small bowl to make the egg wash and then brush it evenly over the lattice.
11.  Bake at 400°  for 40 - 60 minutes.
12.  If necessary, cover with foil for the last 20 minutes to prevent excess browning.
13.  Cool 1 hour.      
14.  Combine the glaze ingredients together in a small bowl.
15.  Drizzle the glaze across the entire top of the cooled tart.

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