Apple Tart

Lovely tart that looks good, tastes wonderful and very French.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• Crust

• 2  cups unbleached white flour
• 1  tablespoon sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup margarine, cut into small pieces
• 4  tablespoons butter, cut into small pieces
• 1  egg yolk
• 6  tablespoons cold water

• Filling

• 6  cups tart apples, peeled, cored, and thinly sliced
• 1⁄3 cup sugar
• 1  lime, juice of
• 1  teaspoon ground cinnamon
• 1⁄3 cup raisins
• 1⁄2 cup walnuts
• 1  tablespoon white flour
• 1⁄4 cup  vanilla sugar

Directions

1. To make the crust, place the flour, sugar, salt, margarine, and butter in the bowl of a food processor fitted with a metal blade. Pulse 5 times.
2. Add the egg yolk. With the motor running, add the water.
3. Process until the dough sticks together, this will take only 5 to 6 seconds.
4. Remove the dough from the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
5. To make the filling, place all the filling ingredients in a bowl, mix well, and set aside.
6. Cut the dough in half. Roll one piece into a circle 1/4 inch thick and fit that into the bottom of a buttered 9-inch springform pan, curling the dough around the sides. Spread the apple filling evenly over the crust.
7. Roll out the remaining dough to a 1/4-inch thickness and cover the apple mixture with it, tucking the sides of the dough into the pan with a thin spatula.
8. Cut a few slits in the top crust.
9. Bake for 35 to 40 minutes at 350 degrees or until the tart is golden brown. Let cool to room temperature before serving.
10. Dust the tart with vanilla sugar and cut into wedges, and serve.
11. *Vanilla Sugar - Open a box of confectioners' sugar into a plastic container. Take a fresh vanilla bean, split it lengthwise, scrape some of the seeds into the sugar and mix well. Place the slit vanilla bean in the plastic continaer and store for 3 or 4 days.