Winnipeg Free Press - PRINT EDITION

Apples the core of these sweet baked treats

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Last month, Linda Lapointe requested a tart made with grated apples and shortbread-like crust. Carol Leite sent this recipe along, and it certainly fits the bill. I also found a popular online version with standard pastry and a streusel topping.

This week, E. Knight, a Tec Voc High School alum, has requested the recipe for the butter tarts made in the school cafeteria, possibly supervised by the late Mr. Chapman, an inspiring cooking and food services teacher there for many years. These tarts had terrific pastry and a runny, sometimes messy filling. Fingers crossed we get this one!

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 204-697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

Apple tart

250 ml (1 cup) all-purpose flour

30 ml (2 tbsp) granulated sugar

1 ml (1/4 tsp) salt

125 ml (1/2 cup) butter or margarine

15 ml (1 tbsp) white vinegar

Filling:

175 ml (3/4 cup) granulated sugar, depending on tartness of apples

30-45 ml (2-3 tbsp) all-purpose flour

2 ml (1/2 tsp) cinnamon

750 ml (3 cups) apples, peeled, cored and grated (about 6 apples)

Preheat oven to 205 C (400 F). In a medium bowl, combine flour, sugar and salt. Cut in butter, moisten with vinegar. Spread dough thickly on the bottom and thinly up sides of a 17 cm or 20 cm (7 inch or 8 inch spring-form pan, tart pan with removable bottom, or cake pan), using a rubber scraper or patting in by hand.

For filling: Combine sugar, flour, cinnamon and grated apples and spread over dough. Bake about 50-60 minutes. Serve with whipped cream or ice cream. Freezes well.

Tester's notes: Very simple and very tasty. I wasn't sure how the grated apples would work, but the results had a nice strudel-like texture. I made my tart not too sweet, using Granny Smith apples and slightly more than 125 ml (1/2 cup) sugar. I love the press-in crust, partly because it tastes good and partly because I'm a terrible roller-outer of pastry.

I used a 20 cm (8 inch) tart pan, but one with 2.5 cm (1 inch) sides, which I definitely needed to get all the filling in. If the apples start browning too quickly, you can tent with foil.

Grated apple pie with streusel topping

1 x 25 cm (1 x 10 inch) unbaked single crust pie shell

6 medium apples, firm and crisp

125 ml (1/2 cup) granulated sugar

30 ml (2 tbsp) all-purpose flour

15 ml (1 tbsp) lemon juice

2 ml (1/2 tsp) cinnamon

pinch salt

Streusel topping:

125 ml (1/2 cup) all-purpose flour

1 ml (1/4 tsp) cinnamon

pinch salt

125 ml (1/2 cup) light-brown sugar, firmly packed

30 ml (2 tbsp) butter, softened

Preheat oven to 205 C (400 F). Peel, core and coarsely grate the apples with a box grater. In a medium bowl, mix grated apples, sugar, flour, lemon juice, cinnamon and salt. Set aside. In a small bowl, combine flour, cinnamon, salt and brown sugar. Cut in the butter until mixture is crumbly. Spoon apple filling into unbaked pie shell, then sprinkle with streusel topping, Bake at 205 C (400 F) for 10 minutes, then reduce heat to 190 C (375 F) and bake for 25-30 minutes more, or until filling is starting to bubble and topping is lightly browned in spots. Cool before serving.

Tester's notes: Also very good. I have to admit to using a food processor to grate my apples: It worked fine.

Republished from the Winnipeg Free Press print edition November 13, 2013 D5

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