Ingredients
- 4 slices bacon
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 5 - 6 tablespoons cold water
- 1/4 cup apple jelly
- 4 cups sliced, peeled cooking apples, such as Rome, Jonagold, Braeburn, and/or Honeycrisp
- Milk
- Sugar
- 1/2 cup shredded white cheddar cheese (2 oz.)
Directions
- In a large skillet cook bacon until crisp. Remove to paper towels to drain, reserving drippings. Crumble bacon and chill until needed. Reserve 2 tablespoons bacon drippings; chill for 1 hour or until firm (or omit drippings and use 2 tablespoons additional shortening).
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. For tart pastry, in a medium bowl combine flour and salt. Using a pastry blender, cut in shortening and chilled drippings until pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push the moistened flour mixture to side of bowl. Repeat moistening flour, gradually adding water until flour mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.
- On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry into a 13-inch circle. Transfer pastry to prepared baking sheet, being careful not to stretch pastry (pastry may hang over edges slightly).
- In small saucepan melt apple jelly over medium heat. In a large bowl combine apple slices, half of the bacon, and the melted jelly. Spoon into the center of pastry, leaving a two- to three-inch border. Fold the pastry border up and over the filling, pleating the pastry to fit.
- Brush the pastry with milk and sprinkle with sugar. Place tart on the center oven rack. Place a large baking sheet on the rack below the tart. Cover tart loosely with foil. Bake 15 minutes. Remove foil; bake 15 minutes more. Sprinkle filling with the remaining bacon and the cheese. Bake 10 to 15 minutes more or until pastry is golden and apples are tender. Cool 1 hour before serving. Store leftovers in the refrigerator.
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