Citrus Apple Tart
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup shortening
- 4 to 8 tablespoons ice cold water
- 4 medium Granny Smith apples (about 2 lbs.)
- 1/2 cup Sugar
- 3/4 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 2 tablespoons cold butter, diced
- 1/4 cup Smucker's® Sweet Orange Marmalade
- Powdered sugar
- Step 1
STIR flour and salt in large bowl until blended. Cut in shortening using pastry blender or fork until shortening pieces are the size of peas. Gradually stir in water with fork, 1 tablespoon at a time, just until dough holds together. Shape into ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
- Step 2
ROLL out dough on floured surface and place in a 9-inch tart pan with removable bottom. Press to fit without stretching dough. Trim edges even with tart pan. Chill until ready to fill. Heat oven to 350°F.
- Step 3
PEEL and core apples. Cut in half vertically, stem to stem. Slice apple halves crosswise into 1/4-inch thick slices. Combine sugar, cinnamon and salt in large bowl. Add apple slices and toss to coat. Arrange about half of the sliced apples into bottom of crust in two layers, cutting apples as necessary to fill all gaps. Arrange row of apples lengthwise along outside edge of pan, overlapping the slices about 1/8 inch. Fill in center with smaller pieces of apples. Dot with butter.
- Step 4
BAKE 55 to 65 minutes or until apples are fork tender and edges of apples begin to brown. Cool tart pan on wire rack. Heat orange marmalade in small microwave-safe bowl on HIGH for 20 seconds; stir. Brush marmalade over tart. Sprinkle with powdered sugar just before serving.