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

* 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, and Nutmeg

2 Tbsp. tapioca granules

½ c. Hill Country Fare Walnut Pieces

1 egg yolk, mixed with 1 Tbsp. water

Directions


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 mixture looks like coarse meal. Add sour c
ream and mix for 15 seconds.
Place crust mixture in a large bowl, add chilled water, and mix with your fi ngers until d
ough holds together. Form dough into one fl at ball, wrap in plastic wrap, and chill for 3
0 minutes.
Combine butter, apple slices, brown sugar, cinnamon, ginger, and nutmeg in a large microwa
ve-safe bowl. Cover with plastic wrap and microwave 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 a
nd carefully place on prepared sheet pan. Spread apple fi lling in center 10 inches of dou
gh and sprinkle with walnuts. Fold over and pleat edges of dough with fi ngers, leaving a
5-inch opening in center.
Brush top crust with egg yolk mixture. Bake tart on middle oven rack for 20 minutes. Cover
with foil and bake an additional 15 minutes or until crust is golden brown. Cool before s
erving.

Nutritional Information


Calories: 270, Total Fat: 16g, Saturated Fat: 5g, Cholesterol: 5mg, Sodium: 100mg, Carbohy
drates: 31g, Dietary Fiber: 2g, Sugar: 12g, Protein: 3g

Source


My H-E-B Texas Life Magazine