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Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 1 c. flour
- 3 Tbsp. sugar, divided
- 1/4 tsp. salt
- 1/2 c. plus 2 Tbsp. butter or margarine, divided
- 2 Tbsp. ice water
- 3 medium (1 lb.) tart, firm apples, peeled, quartered, cored and sliced thin
- 2 Tbsp. lemon juice
- 1 tsp. beaten egg
- 1/2 c. apricot preserves
Method
- Combine flour, 1 tablespoon sugar and the salt.
- Cut in 1/2 cup butter until particles resemble small peas.
- Sprinkle with ice water; mix lightly with fork.
- Form into balls.
- Flatten into 6-inch circle. Wrap and chill at least 1 1/2 hours or until firm enough to roll.
- Toss apples with lemon juice and remaining 2 tablespoons sugar; set aside.
- Using lightly floured stockinette-covered rolling pin, roll out pastry 1/8-inch thick on cookie sheet.
- Place 9-inch layer cake pan on pastry.
- Cut around edge with knife or pastry wheel.
- Remove excess pastry and reserve.
- Prick dough with fork and bake in preheated 400° oven for 15 minutes or until golden.
- Cool on cookie sheet on rack.
