Apple-Sour Cream Streusel Tart

* Exported from MasterCook *

Apple-Sour Cream Streusel Tart

Recipe By : Woman's Day 9/15/98
Serving Size : 8 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
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Dough:
1 Cup Flour
2 Tablespoons Sugar
1/4 Teaspoon Salt
6 Tablespoons Cold Butter Or Margarine -- Cut In Small Pieces
2 Tablespoons Ice Water
Streusel:
3/4 Cup Pecans -- Coarsely Chopped
1/2 Cup Each, Flour And Sugar
1/3 Cup Cold Stick Butter Or Margarine(Not Spread) --
Cut In Small Pieces
1/2 Teaspoon Ground Cinnamon
Filling:
1 Cup (8 Oz) Reduced-Fat Sour Cream
1/2 Cup Sugar
1 Large Egg
2 Tablespoons Flour
1/2 Teaspoon Vanilla Extract
1 1/4 Pounds (3 Medium) Granny Smith Apples, Peeled,
Quartered, Cored And Cut In Thin Slices

1. To make dough in food processor: Pulse flour, sugar, salt and
butter until coarse crumbs form. Sprinkle water over crumbs; pulse just
until mixture clumps together. Remove blade, then dough.

By hand: Mix flour, sugar and salt in a medium bowl. Cut in butter
with a pastry blender until mixture resembles coarse crumbs. Sprinkle
with water and stir with a fork until mixture clumps together to form a
dough. Shape into a 1/2-inch-thick disk.

2. Place dough into a 9-in. tart pan with removable bottom. Firmly
press dough over bottom and up sides of pan. Place in freezer. Heat
oven to 375 degrees F.

3. Press a sheet of foil onto dough. Bake 15 minutes or until crust is
dry. Remove foil (reserve for possible later use); bake crust 10
minutes longer or until starting to brown around top edge. Cool in pan
on a wire rack.

4. Meanwhile place Streusel ingredients in a medium bowl and rub
together with fingers until crumbly. Refrigerate.

5. FIlling: Whisk sour cream, sugar, egg, flour and extract in a large
bowl until blended. Add apple slices and toss to mix. Spread in pie
plate; sprinkle streusel evenly over top (yes, there's a lot).

6. Bake 1 hour or until streusel is lightly browned and apples are
tender when pierced. (If nuts in streusel brown too quickly, drape the
resered foil loosely over the pie.)

7. Remove to a wire rack. Cool completely before removing pan sides.
Serve at room temperature or refrigerate up to 2 days.

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