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Apple-Sour Cream Streusel Tart

Apple-Sour Cream Streusel Tart is built on Flour, Sugar, Salt, Cold Butter Or Margarine Cut In Small, and Ice Water. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 2 tbsp
• 1/4 tsp
• 6 tbsp
• 2 tbsp
• 1/2 cup
• 1/3 cup
• 1/2 tsp
• 1 cup
• 1/2 cup
• 2 tbsp
• 1/2 tsp

Method (preview)

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   Recipe By: Woman’s Day 9/15/98

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   Serving Size: 8 Preparation Time:0:45

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   Amount Measure Ingredient -- Preparation Method

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   6 Tablespoons Cold Butter Or Margarine -- Cut In Small Pieces 3/4 Cup Pecans -- Coarsely Chopped 1/2 Cup Each, Flour And Sugar 1/3 Cup Cold Stick Butter Or Margarine (Not Spread)

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   Cut In Small Pieces 1/2 Teaspoon Ground Cinnamon

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   Quartered, Cored And Cut In Thin Slices

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   To make dough in food processor: Pulse flour, sugar, salt and butter until coarse crumbs form.

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   Sprinkle water over crumbs; pulse just until mixture clumps together.

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   Remove blade, then dough.

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    By hand: Mix flour, sugar and salt in a medium bowl.

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    Cut in butter with a pastry blender until mixture resembles coarse crumbs.

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    Sprinkle with water and stir with a fork until mixture clumps together to form a dough.

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    Shape into a 1/2-inch-thick disk.

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    Place dough into a 9-in. tart pan with removable bottom.

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    Firmly press dough over bottom and up sides of pan.

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    Place in freezer.

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    Heat oven to 375 degrees F.

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    Press a sheet of foil onto dough.

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    Bake 15 minutes or until crust is dry.

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    Remove foil (reserve for possible later use); bake crust 10 minutes longer or until starting to brown around top edge.

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    Cool in pan on a wire rack.

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    4. Meanwhile place Streusel ingredients in a medium bowl and rub together with fingers until crumbly. Refrigerate.

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    FIlling: Whisk sour cream, sugar, egg, flour and extract in a large bowl until blended.

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    Add apple slices and toss to mix.

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    Spread in pie plate; sprinkle streusel evenly over top (yes, there’s a lot).

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    Bake 1 hour or until streusel is lightly browned and apples are tender when pierced. (If nuts in streusel brown too quickly, drape the resered foil loosely over the pie.)

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    7. Remove to a wire rack. Cool completely before removing pan sides.

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    Serve at room temperature or refrigerate up to 2 days.