Apple Cherry Tart
2/3 cup flour
1/2 cup backed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup pecan, chopped
1/2 package frozen puff pastry, thawed
2 large Granny Smith apples
1 can (19 oz) cherry pie filling, divided
3 cups vanilla ice cream
Preheat oven to 400 F. For topping, in a bowl, combine flour, brown sugar, cinnamon and butter. Blend thoroughly. Chop pecans, add to bowl. Mix well; set aside.
Roll pastry on floured board or 13 inch circle. Place on round pizza stone or a cookie sheet.
Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over crust to within 1 inch of edge of crust. Spread 1/2 cup of pie filling over apples; sprinkle topping over top. Fold outer edge of pastry over filling to form rim (Pastry will cover outer edge of filling only).
Bake 30-35 minutes or until crust is golden brown. Cool slightly. Serve warm with ice cream and remaining pie filling. Yield:12 servings
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