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Recipe Name: Apple Raspberry Tart (motts) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Salt
1/3 Cup(s) Shortening
2 Tablespoon(s) Cold water, up to 3
1 Egg, separated
23 Ounce(s) Chunky Apple Sauce
1 Cup(s) Fresh raspberries OR 10 oz.
pkg. frozen thawed
2 Tablespoon(s) Sugar
1/2 Teaspoon(s) Cinnamon
1/2 Cup(s) Firmly packed brown sugar
1/3 Cup(s) Margarine or butter
Heat oven to 400F. In medium bowl, combine flour and salt. Using
pastry blender or 2 knives, cut shortening into flour mixture until
particles are size of small peas. Gradually add water, tossing with
fork until mixture is moistened. Gather pastry into ball. Flatten
ball. Roll out on lightly floured surface from center to edge into
circle 1 1/2 inches larger than inverted 9-inch tart pan. Fold dough
in half; place in pan. Unfold; press in bottom and up sides of pan.
Trim edges if necessary. Bake at 400F for 5 minutes. Remove from oven;
reduce oven temperature to 375F. In small bowl, beat egg white. Brush
over entire surface of partially baked crust. Reserve yolk for
filling. In medium bowl, combine apple sauce, raspberries, sugar, 1/2
teaspoon cinnamon and egg yolk. Pour into pastry-lined pan. In medium
bowl, combine all topping ingredients; sprinkle over fruit mixture.
Bake at 375F for 40 to 50 minutes or until topping is golden brown.
Cool; remove sides of pan. Serve with whipped cream. Notes: Pantry:
Mott's Chunky Apple Sauce. To ensure a crisp crust, we recommend
partially prebaking the pastry and brushing it with an egg white glaze
before adding the filling >Hanneman/Buster 1998-Apr Recipe by: Motts
Applesauce Posted to MC-Recipe Digest by KitPATh
<> on Apr 18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 370
Calories From Fat: 155
Total Fat: 17.5g
Cholesterol: 48.4mg
Sodium: 250.1mg
Potassium: 226.5mg
Carbohydrates: 50.2g
Fiber: 3.8g
Sugar: 25.1g
Protein: 5.1g

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