EMILIA'S APPLE TART 

This is delicious and beautiful, with a cookie-like crust.

For a round 10-inch tart pan (or a rectangular 12x8-inch tart pan)

  2 1/3 cups flour

  1/2 cup butter  (1 stick)

  1/2 cup sugar

  1 egg

  1 tsp Italian baking powder*

  Grated peel of half a lemon

About 2 heaping tablespoons of bread crumbs slightly cooked in melted butter (like for Strudel)

3 apples (like Golden Delicious or other not too soft apples), peeled, cored and sliced thin, mixed with some lemon juice to avoid darkening

 Sugar to sprinkle on apples (to taste)

Preheat oven to 400 degrees F.

Butter a 10-inch tart pan (or rectangular one).

Mix everything together into a soft dough and flatten in tart pan with your hands. Let it rest in fridge for a while if you can.

Spread cooked bread crumbs on bottom of tart.  Place tart pan on a cookie sheet.

Arrange all the apple slices decoratively on bottom of tart, then sprinkle on the sugar.

Bake 40 minutes.  Keep an eye on it so it doesn’t burn.

When cooled, remove from pan and dust with powdered sugar for a finishing touch.

*Best with Italian Vanilla-flavored baking powder.  If you can’t find it, use 1 tsp regular baking powder and perhaps a little vanilla extract (1/4 tsp).

  Note: If you increase all ingredients by 1 ½ times, you can use a 13-inch tart pan and have a spectacular, large tart (like in photo above).