Serves 6
INGREDIENTS
- 1/2 recipe of pie/tart shell aka pate brisee
- 4 Granny Smith apples
- 4 tbsp granulated cane sugar
- 1 large or extra large egg, beaten
- 3-4 tablespoons cold, unsalted, sweet cream butter
- 4 tbsp apple sauce
DIRECTIONS
- Roll the pate brisee dough out to approximately 1/8 of an inch thick. Cut out 4 round tart shells with any mold, preferably 6 inch diameter. Place cut out dough rounds on a sheet pan, prick with a fork 3-4 times and keep well chilled.
- Peel the apples, core them and cut each apple in half and then slice. Spread 1 tbsp of applesauce on each dough round and place the apple slices in a circular, slightly overlapping pattern on top of the dough rounds that have been spread with the sauce. Then sprinkle with granulated cane sugar. Slice the cold butter and place on top of the sugar-dusted apple tart shells. Bake in a preheated 425 degree oven about 20 minutes until the apples are tender and the crust is golden brown and crisp. Do not under cook. Best if served hot.
