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Recipe Name: Apple "flag" Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) All-Purpose Flour
1/4 Cup(s) Sugar
1 Teaspoon(s) Salt
1 Teaspoon(s) Cinnamon
1 1/2 Sticks cold unsalted butter
cut into bits 3/4
1/4 Cup(s) Cold water, up to 1/3
5 Golden Delicious, Fuji or
apples about 2 1/2
1 1/2 Cup(s) Fresh or frozen, not
1/4 Cup(s) Red-currant jelly
1/4 Cup(s) Apple jelly
Make pastry dough: In a bowl stir together flour, sugar, salt, and
cinnamon. With a pastry blender or fingertips blend in butter,
blending until mixture resembles coarse meal. Add cold water to
mixture, 1 tablespoon at a time, tossing to incorporate until mixture
forms a dough. On a work surface smear dough in several forward
motions with heel of hand to develop gluten in flour and make dough
easier to work with. Scrape dough together and pat into an 8- by
6-inch rectangle. Chill dough, wrapped in plastic wrap, 30 minutes.
Reserve 1 apple for making stars. Peel, quarter, and core remaining 4
apples and cut lengthwise into scant-1/4-inch slices. For stars, stand
reserved apple on its stem end and starting from the outside, cut
scant-1/4-inch vertical slices, rotating apple to cut more slices as
you reach the core. With a 1 1/4-inch star-shaped cutter, cut out as
many whole stars as possible from slices and then cut partial stars
from scraps. In a food processor pulse fresh or frozen cranberries
with 3/4 cup sugar until chopped fine. Preheat oven to 400F. On a
lightly floured surface roll dough into 1 17-by 14-inch rectangle and
transfer to a large baking sheet. Hand-roll the edges 1 inch toward
center to make a raised border and spread cranberry mixture inside.
Arrange apple slices lengthwise, overlapping them, in close horizontal
rows (apples will shrink slightly during baking) to resemble stripes
on an American flag, leaving a space in the upper-left corner for
stars. Arrange partial stars in corner and top with whole stars. Brush
pastry edge with water and sprinkle remaining 1/4 cup sugar over
entire tart. Bake tart 50 minutes, or until apples are tender and
pastry is golden brown. Cool tart on baking sheet on a rack. Make
glaze: In a small saucepan melt jellies over moderate heat, stirring
frequently until smooth. Brush hot glaze over warm tart. Serve tart
warm or at room temperature. Gourmet October 1994 Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2303
Calories From Fat: 26
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 2399.3mg
Potassium: 719.8mg
Carbohydrates: 553.1g
Fiber: 22.3g
Sugar: 285.6g
Protein: 27.3g

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