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 Hosted By
Mimi & John |
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5 tbsp. unsalted butter, cut into 1/2 cubes inch and chilled |
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3 tbsp. vegetable shortening |
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2 or 3 large golden delicious, empire or Cortland apples, peeled, cored and cut into 8-12 wedges |
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2 tbsp. apricot preserves or jam |
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Heat oven to 375 Degrees
In a large bowl, whisk together flour, 1 tbsp. Sugar, baking powder, and salt.
Add 3 tbsp. butter and the shortening and, using your fingers, rub into flour mixture to form a course pea size pieces. Add milk and egg and stir with a wooden spoon until just combined. Bring dough together with your hands. Transfer dough to a 9 inch glass pie plate and using lightly
floured fingers, press dough into the bottom and sides. Refrigerate for 30 minutes.
Arrange apple wedges side by side on the bottom of pie plate like the spokes of a wheel, pushing gently into the dough as you go. Halve remaining apples and put in the middle of the tart. Sprinkle apples with remaining sugar and dot with the remaining chilled butter. Bake until the crust is golden, about 45 minutes. Using a pastry brush, brush apricot preserves over the tart and bake for 10 minutes more. Let cool for at least 15 minutes before serving. |
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