My H-E-B Texas Life Magazine
2 ½c.H-E-B The Baker's Scoop All-Purpose Flour,
¾Hill Country Fare Vegetable Shortening,
1Tbsp.H-E-B Sour Cream, regular or fat free,
½c. plus 1 Tbsp.chilled water,
2lb.Granny Smith Apples, peeled and sliced in thin wedges,
½ to ¾c.H-E-B Brown Sugar,
¼tsp. each:Central Market® Organics Ground Cinnamon, Ginger, and Nutmeg,
½c.Hill Country Fare Walnut Pieces,
1egg yolk, mixed with 1 Tbsp. water,
1Combine 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 cream and mix for 15 seconds.
2Place crust mixture in a large bowl, add chilled water, and mix with your fi ngers until dough holds together. Form dough into one fl at ball, wrap in plastic wrap, and chill for 30 minutes.
3Combine butter, apple slices, brown sugar, cinnamon, ginger, and nutmeg in a large microwave-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.
4Heat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
5Roll 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 apple 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 opening in center.
6Brush 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 serving.
Calories: 270, Total Fat: 16g, Saturated Fat: 5g, Cholesterol: 5mg, Sodium: 100mg, Carbohydrates: 31g, Dietary Fiber: 2g, Sugar: 12g, Protein: 3g