Apple Nut Lattice Tart Recipes

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APPLE NUT LATTICE TART



Apple Nut Lattice Tart image

Number Of Ingredients 14

1 (15-ounce) package refrigerated pie crust (2 crusts)
FILLING
3 to 3 1/2 cups thinly sliced peeled apples (3 to 4 medium)
1/2 cup sugar
3 tablespoons golden raisins
3 tablespoons chopped walnuts or pecans
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
1 egg yolk, beaten
1 teaspoon water
GLAZE
1/4 cup powdered sugar
1 to 2 teaspoon lemon juice

Steps:

  • Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan press in bottom and up sides of pan. Trim edges if necessary.Heat oven to 400°F. Place cookie sheet in oven to preheat. In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 teaspoons lemon juice toss lightly to coat. Spoon into crust-lined pan.To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. In small bowl, combine egg yolk and water gently brush over lattice.Place tart on preheated cookie sheet. Bake at 400°F. for 40 to 60 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour.In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool remove sides of pan. Nutrition Per Serving: Calories 360 Protein 3g Carbohydrate 50g Fat 17g Sodium 270mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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  • To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edge.
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  • Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.
  • Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. In large bowl, mix filling ingredients to coat. Spoon into crust-lined pan.
  • To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edge.
  • Place tart on preheated cookie sheet in oven; bake 40 to 55 minutes or until apples are tender and crust is golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Remove from cookie sheet. Cool 1 hour.

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