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04 Dec Apple Tart

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SELECT * FROM wp_wprm_ratings WHERE recipe_id = 34832 ORDER BY date DESC

Apple Tart

Servings 6
Author National Kidney Foundation - “Thanksgiving Meal from the Kidney Kitchen” This recipe was submitted by CKD patient Chef Duane Sunwold.

Ingredients

Dough

  • 1 c. all-purpose Flour
  • 1/3 c. butter
  • 5 to 8 T. of ice water

Filling

  • 3 Apples peeled, cored and sliced
  • ¼ c. sugar
  • 2 T. cornstarch
  • ¼ tsp. cinnamon
  • Pinch of pumpkin pie spice
  • ¼ c. apple jelly

Instructions

  1. Cut the butter into the flour until it becomes small pieces, the size of walnuts. Make a well in the center of the flour mixture and add 5 tablespoons of ice water. Fold the flour mixture over the ice water until the dough sticks together, if the dough is still dry, add more ice water. Wrap dough in plastic wrap and let rest in the refrigerator for ½ hour. Roll out dough on a floured surface and place in a tart pan.
  2. Mix sugar, cornstarch, cinnamon and pumpkin pie spice together, sprinkle over sliced apples. Layer apples in the tart pan. Bake at 400 F. for 30 to 40 minutes, or until the crust is browned and the apples are soft.
  3. After the tart is cooled, melt the apple jelly over a double boiler. Brush the top of the tart with the melted jelly.

Recipe Notes

Potassium: 69 mg
Phosphorus: 8 mg