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Receta Apple Raspberry Tart (Motts)
by Global Cookbook

Apple Raspberry Tart (Motts)
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Ingredientes

  • 1 c. All-purpose flour
  • 1/2 tsp Salt
  • 1/3 c. Shortening
  • 2 Tbsp. Cool water, up to 3
  • 1 x Egg, separated
  • 23 ounce Chunky Apple Sauce
  • 1 c. Fresh raspberries Or possibly 10 ounce. pkg. frzn, thawed, liquid removed
  • 2 Tbsp. Sugar
  • 1/2 tsp Cinnamon
  • 3/4 c. All-purpose flour
  • 1/2 c. Firmly packed brown sugar
  • 1/2 tsp Cinnamon
  • 1/3 c. Margarine or possibly butter, softened

Direcciones

  1. Heat oven to 400F.
  2. In medium bowl, combine flour and salt. Using pastry blender or possibly 2 knives, cut shortening into flour mix till particles are size of small peas.
  3. Gradually add in water, tossing with fork till mix is moistened.
  4. Gather pastry into ball. Flatten ball. Roll out on lightly floured surface from center to edge into circle 1 1/2 inches larger than inverted 9-inch tart pan.
  5. Fold dough in half; place in pan. Unfold; press in bottom and up sides of pan. Trim edges if necessary.
  6. Bake at 400F for 5 min. Remove from oven; reduce oven temperature to 375F. In small bowl, beat egg white. Brush over entire surface of partially baked crust. Reserve yolk for filling.
  7. In medium bowl, combine apple sauce, raspberries, sugar, 1/2 tsp. cinnamon and egg yolk. Pour into pastry-lined pan.
  8. In medium bowl, combine all topping ingredients; sprinkle over fruit mix. Bake at 375F for 40 to 50 min or possibly till topping is golden.
  9. Cold; remove sides of pan. Serve with whipped cream.
  10. Notes: Pantry: Mott's Chunky Apple Sauce. To ensure a crisp crust, we recommend partially prebaking the pastry and brushing it with an egg white glaze before adding the filling