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Two Apple Brown Sugar Tart recipe

Two Apple Brown SugarTart recipe“… And pluck till time and times are done;The silver apples of the moon; The golden apples of the sun.”— Irish poet W.B. Yeats

Recipe: Two Apple Brown SugarTart

1 (15-ounce) package refrigerated piecrusts
1 teaspoon all-purpose flour
1/2 cup chopped nuts
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine
1/4 teaspoon brandy extract
1 large Granny Smith apple, cored and thinly sliced
1 large winesap apple, cored and thinly sliced
2 teaspoons butter or margarine, melted
2 teaspoons lemon juice
2 tablespoons apple jelly

  • Heat oven to 425°F (220°C).
  • Prepare pie according to package directionsfor filled one-crust pie using 10-inch tart pan with removablebottom. (Refrigerate remaining crust for later use).
  • Place prepared crust in bottom and upsides of pan. Trim edges. Do not prick crust. Partially bakecrust for 10 minutes. If crust puffs up, gently press back tobottom and sides of pan with back of wooden spoon.
  • In a small bowl combine nuts, 1/4 cupflour, sugars and butter with fork. Stir in brandy extract. Sprinklesugar mixture evenly over bottom of pie crust-lined pan. Arrangeapple slices over nut mixture alternating red and green appleslices. Bake for 20 minutes.
  • Combine melted butter, lemon juice andapple jelly; brush over tart just before serving.

    Makes 8 servings.

    Recipe and photo courtesy of the WashingtonApple Commission.

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