For an elegant twist on apple pie, a tart with a lattice top fits the bill nicely. Made in a 9 inch metal tin with a removable bottom, the tart can be easily freed from the tin and placed on a serving plate for a more elegant presentation.
The apple filling is not cooked prior to baking, as the metal tin and the lattice top both afford ample opportunity for moisture to escape from the apples, leaving the piecrust both crisp and flaky.
- 4 tart apples, peeled, cored and sliced
- 1/4 c brown sugar
- 1/4 c white sugar
- 1 tsp cinamon
- 1/4 tsp nutmeg
- 1 tbsp all-purpose flour
In a large bowl, combine the dry ingredients thoroughly. Add the apple slices and stir to coat.
Place one layer of Basic Pastry into the pie plate, then arrange the apples in rows on top. Roll out another layer of pastry and slice into strips with a fluted pastry wheel. Weave the strips across the tart in a lattice pattern. Brush the pastry with a beaten egg and sprinkle with sugar. Bake in an oven preheated to 425 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake until done (about 40 minutes). Keep an eye on the tart while it is baking and loosely cover the pastry with foil if it browns too quickly.