Russian Open Apple Tart

The apple slices, sprinkled with white and brown sugars acquire a caramel-like flavor as they bake slowly. Serve the tart while it’s still warm. When you cut it, the sweet, buttery syrup will ooze out. Spoon it over each piece so you don’t lose it.

Tink

*When I dream, I cook and bake like an artist!*

Russian Open Apple Tart

INGREDIENTS
Sour Cream Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
about 3 Tablespoons sour cream

Filling:
8 med. sized tart cooking apples, peeled and cut into 1/2 inch slices (2quarts),
about 4 teaspns ground cinnamon,
1/3 cup each granulated sugar and firmly packed brown sugar,
3 Tablespns ea. butter and lemon juice,
dairy sour cream and finely chopped walnuts , optional.

INSTRUCTIONS
Sour Cream Pastry:
STEP 1 – Sift together into mixing bowl 1 cup all-purpose flour and 1/2 teaspoon salt.
STEP 2 – With pastry blender or two knives, cut in 1/3 cup shortening until particles are fine.
STEP 3 – Add about 3 Tablespoon sour cream and toss with fork to mix well.
STEP 4 – Shape into a ball.

Assemble:
Preheat oven to 350 F
STEP 1 – Roll out pastry and line a 9 inch piepan, forming a high fluted edge.
STEP 2 – Overlap apple slices around sides of pan.
STEP 3 – Fill center with a layer of apple slices, then another layer in rows packed tightly together. STEP 4 – Mix cinnamon and sugars; sprinkle over apples.
STEP 5 – Dot with butter and sprinkle with lemon juice.
STEP 6 – Bake in 350 degree oven for 1 1/4 hours, or until apples are tender.
STEP 7 – Place on a rack to cool partially.
STEP 8 – Cut into wedges and serve warm topped with a spoonful of sour cream and a sprinkling of walnuts