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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • Pastry dough:
  • 2 cups unbleached, all-purpose flour
  • 3 TBS sugar
  • 3 tsp. salt
  • 3/4 cup butter, cold
  • 6 1/2 TBS water, cold
  • 1/2 tsp. vanilla extract
  • Filling:
  • 5 cups apples, peeled and sliced
  • 2 TBS sugar
  • 3 TBS flour
  • Dash of cinnamon
  • Caramel sauce:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 tsp. vanilla
  • 1/4 cup cream or half and half
Make dough: Mix flour, sugar and salt together in bowl. Cut butter into cubes and mix into flour until crumbly. Add water and vanilla gradually, while mixing with a fork, until dough forms a loose ball.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Mix apples with sugar, flour and cinnamon and set aside.
Roll dough out flat (about 1/4 inch thick). Place dough on parchment-lined baking dish. Assemble apple mixture in the middle of dough. Fold edges over apples, pinching the dough every couple of inches.
Bake at 375 degrees, until crust is golden and apples are tender.
Melt ingredients for caramel in sauce pan, heat and stir until thickened. Drizzle over apple tart.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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