Jan’s Apple Tart

Pastry 

1 cup flour 

¼ tsp. salt 

2 Tbsp. sugar 

½ cup butter 

1 Tbsp. white vinegar 

Apple Mixture 

¼ cup brown sugar

¼ cup white sugar 

2 Tbsp. flour (or a bit more if the apples are really juicy) 

½ tsp. cinnamon 

¼ tsp. nutmeg 

3½ - 4 cups grated apples (or a mixture of rhubarb and apples) 

½ tsp. vanilla 

For dough

Combine the flour, salt, and sugar. Cut in the butter and blend. Stir in the vinegar and shape into a ball. Using your hands, spread the dough on the bottom of a 9” pie plate and 1” up the sides. 

For filling

Combine all of the apple mixture ingredients and spread this over the dough. 

Bake at 375 degrees for 45 minutes to 1 hour. 

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The first apple tart is thought to have been invented by accident by Stephanie Tatin in France. One story is that while cooking for her hotel guests, she overcooked the apples, butter and sugar. She tried to rescue the dish by putting the apple mixture on top of a pastry base and cooking it in the oven. The hotel guests loved it – and the apple tart was born!