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Nutrition Facts
Serving Size 155 g
(Approx. 12 Servings)
Amount Per Serving
Calories 430 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 7 g 34%
Trans Fat 0.0 g
Cholesterol 25 mg 9%
Sodium 110 mg 5%
Total Carbohydrate 54 g 18%
Dietary Fiber 4 g 15%
Sugars 28 g
Protein 5 g
Vitamin A 4% Iron 10%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rustic Apple Tart

Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
12  People


Recipe makes 12 Servings

2 1/2 cup(s) H-E-B The Baker's Scoop All-Purpose Flour
1/2 Tsp salt
3/4 cup(s) Hill Country Fare Vegetable Shortening
1 Tbsp H-E-B Fat Free Sour Cream
1/2 cup(s) chilled water
2 Tbsp unsalted butter
2 Lb granny smith apple, peeled and sliced in thin wedges
3/4 cup(s) H-E-B Brown Sugar
1/4 Tsp ground cinnamon
1/4 Tsp ground ginger
1/4 Tsp ground nutmeg
2 Tbsp Reese Granulated Tapioca
1/2 cup(s) Hill Country Fare Walnut Pieces
1 egg yolk, mixed with 1 Tbsp water
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Combine flour 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.
For crust mixture combine, flour, salt, shortening, sour cream and water. Mix with fingers until dough holds together.
Form dough into one flat ball, wrap in plastic wrap, and chill for 30 minutes.
Combine 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.
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 floured surface. Fold crust in half and carefully place on prepared sheet pan.
Spread apple filling in center 10 inches of dough and sprinkle with walnuts. Fold over and pleat edges of dough with fingers, 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 serving.



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