(makes two 10 inch tarts)
For the filling:
- 6 medium-sized apples, peeled and sliced
(Any apple variety with tartness, such as Cortland,
MacIntosh, Jonagold, or Spigold are excellent!
You could also substitute peaches for apples.)
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- A dash of nutmeg
- 1 tablespoon cornstarch* or 2 tablespoons flour
- 4 to 6 pats of butter
For the crust:
- 1 ½ cups unbleached all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup butter flavored Crisco shortening (or lard)
- 1/4 teaspoon apple cider vinegar
- 4 to 6 tablespoons ice water
- In a medium-sized bowl, mix the flours, salt, and sugar. Cut in the shortening until chunks are about pea size.
- In a measuring cup or cream pitcher, add the vinegar to the ice water. Drizzle water into the flour mixture and toss with a fork until you can bring the dough together with your hands. If the dough is too dry, add another tablespoon of water.
- Divide into two pieces weighing about 9 ounces each. Wrap each one in plastic wrap, gently pressing each into a round disk. Refrigerate for at least 30 minutes. This makes the dough easier to roll out. You may freeze one dough for later if not making two tarts.
- Peel and slice the apples into a large bowl of cold salted water until ready to mix filling.
- When done preparing the apples, mix the sugar, cinnamon, nutmeg, and cornstarch together. Drain the apples and add the sugar mixture to the apples.
*If using peaches instead, use 2 tablespoons cornstarch or 3 tablespoons flour.
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