Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 c Sifted flour
1 1/2 ts Salt
3/4 c Shortening
5 tb Cold milk
5 Eggs
1 tb Butter or margarine
1 c Diced Canadian bacon
2 c Thinly sliced apples
-(red Delicious apples)
- (unpeeled)
1 tb Flour
1 3/4 c Half and half
1/8 ts Nutmeg
1/4 ts Caraway seeds
1/2 ts Dry mustard
1 c Shredded Swiss cheese

Combine sifted flour and 1 teaspoon salt. Cut in shortening until
particles are size of peas. Sprinkle with about 5 tablespoons cold
milk, adding just enough to make stiff dough. Shape into 6 balls.
Roll out on lightly floured board to 6-inch circles and fit into 6
(5-inch) tart pans. Fold edges under and build up high fluted rim.
Pierce all over with fork tines. Separate 1 egg. Beat egg white
lightly and brush over bottoms and sides of shells. Bake below center
of oven at 425F 15 minutes. Meanwhile, melt butter and saute bacon 1
minute. Add apple slices, cover and cook about 10 minutes, until
apples are almost translucent. beat remaining whole eggs with
remaining egg yolk. Add flour, half and half, remaining 1/2 teaspoon
salt, nutmeg, caraway seeds and dry mustard and mix well. Sprinkle
cheese evenly among tart shells, top with apples and bacon. Pour egg
mixture into shells. Bake at 375F about 30 minutes, or until set in
center. Cool to lukewarm before cutting.

(C) 1992 The Los Angeles Times

Browse by categories