Tuesday, July 10, 2007

Apple Cherry Tart

This recipe is from a Pampered Chef cookbook and really good, especially if you like cherries like I do. The cherries addition to the apple just makes it a great combination.

Apple Cherry Tart
1/2 package refrigerated Pillsbury pie crust (1 crust) - this is the flat dough NOT crimped sided pie crust in freezer section
2/3 Cup all-purpose flour
1/2 Cup packed brown sugar
1/2 t cinnamon OR apple pie spice
1/3 Cup butter or margarine
1/2 C pecan halves, chopped
2 large Granny Smith apples OR apples of your liking
1 can (21 oz) cherry pie fillingcool whip to top

Preheat oven to 400 degrees.
Let pie crust stand at room temperature 15 minutes.
In bowl, combine flour, brown sugar and cinnamon. Add butter; blend thoroughly with pastry cutter. Chop pecans and add to batter. Mix well and set aside.
Roll pie-crust into a 13-inch circle on pizza stone. Peel, core and slice apples. Cut slices in half; layer apples evenly over crust to within 1 inch of edge of crust. Spread 1/2 cup (I used probably 1 cup) of pie filling over apples; sprinkle flour mixture over apples. (This was alot so I didn't use all of sugar mixture.) Fold outer edge of pastry up over filling to form a 1-inch rim.
Bake 30-35 minutes or until crust is golden brown.
Remove from oven; cool slightly.
Serve warm with cool whip!

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