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Rustic Apple Tart
Prep Time:
30 minutes
Cook Time:
35 minutes
12 servings

* Crust:

2 ½ c. H-E-B The Baker's Scoop All-Purpose Flour

½ tsp. salt

¾ Hill Country Fare Vegetable Shortening

1 Tbsp. H-E-B Sour Cream, regular or fat free

½ c. plus 1 Tbsp. chilled water

* Filling:

2 Tbsp. H-E-B Butter

2 lb. Granny Smith Apples, peeled and sliced in thin wedges

½ to ¾ c. H-E-B Brown Sugar

¼ tsp. each: Central Market® Organics Ground Cinnamon, Ginger, an
d Nutmeg

2 Tbsp. tapioca granules

½ c. Hill Country Fare Walnut Pieces

1 egg yolk, mixed with 1 Tbsp. water


Combine fl our and salt in a food processor or electric mixer bowl and
mix for 15 seconds. Add shortening and mix for 30 seconds or until mi
xture looks like coarse meal. Add sour cream and mix for 15 seconds.
Place crust mixture in a large bowl, add chilled water, and mix with y
our fi ngers until dough holds together. Form dough into one fl at bal
l, wrap in plastic wrap, and chill for 30 minutes.
Combine butter, apple slices, brown sugar, cinnamon, ginger, and nutme
g in a large microwave-safe bowl. Cover with plastic wrap and microwav
e on high power for 6 minutes, stirring once during cooking time. Add
tapioca, stir, and set aside for 10 minutes.
Heat oven to 425°F. Line a large baking sheet with parchment paper and
set aside.
Roll out dough into a 20" to 22" round on a lightly fl oured surface.
Fold crust in half and carefully place on prepared sheet pan. Spread a
pple fi lling in center 10 inches of dough and sprinkle with walnuts.
Fold over and pleat edges of dough with fi ngers, leaving a 5-inch ope
ning in center.
Brush top crust with egg yolk mixture. Bake tart on middle oven rack f
or 20 minutes. Cover with foil and bake an additional 15 minutes or un
til crust is golden brown. Cool before serving.

Nutritional Information

Calories: 270, Total Fat: 16g, Saturated Fat: 5g, Cholesterol: 5mg, So
dium: 100mg, Carbohydrates: 31g, Dietary Fiber: 2g, Sugar: 12g, Prote
in: 3g


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