Pies & Pastries
Butter, chilled, cut into
-small pieces, 1 stick
about 3 oz.
To prepare crust, in a large bowl, mix together flour, sugar, and
salt. Using a pastry blender or 2 knives, cut butter into flour
mixture until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until dough
forms. Shape dough into a disk, wrap in plastic wrap, and chill in the
refrigerator for 1 hour.
Meanwhile, prepare filling. In a food processor fitted with metal
blade, process nuts until ground, 10 seconds. Add the zweiback
crackers and sugar. Process until finely ground, 20 seconds.
Preheat the oven to 425 degrees. Grease a baking sheet. On a lightly
floured surface, using a lighlty floured rolling pin, roll the dough
into a 12" circle. Place on the prepared baking sheet. Sprinkle
with half the nut mixture to within 1 inch of the edge.
Core and slice apples. Arrange in a circular pattern over the nut
mixture. Sprinkle apples with the remaining nut mixture. Dot with
butter. Fold up edges of dough over filling and pinch to crimp.
Bake the tart for 25 minutes. Reduce the oven temperature to 375
degrees. Bake until the filling is bubbly and the crust is golden,
about 10 minutes. If the pastry browns too quickly, cover with
Transfer the baking sheet to a wire rack to cool for 10 minutes. Serve
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