(From 4th Issue 1990, Haderway House, Lancaster)
6 c. sliced, peeled apples
1 c. sugar
2 Tbsp. flour or 1 1/2 Tbsp. cornstarch
1/2 tsp. nutmeg
1 c. chopped pecans
Cook all of the above ingredients in a large saucepan over medium heat until thick and bubbly. Reduce heat to warm and cover, stirring occassionally.
4 c. flour
2 tsp. salt
1 1/3 c. shortening
1 c. sugar
1 1/4 c. cold water*
With pastry blender, mix flour, salt and shortening until mixture resembles coarse crumbs. Add sugar, mix with wooden spoon; add cold water and knead until dough is rolling cosistency. Roll enough dough out onto a floured surface to make approximately a ten-inch circle 1/4-inch thick. (The dough needs to be thicker than pie dough so that after it is baked it can be removed from the pan and placed on a plate standing without support)
Place the circles of dough in a greased individual tart tin or use a small clay pot bottom, pressing dough in place following the shape of the tin. Trim edges of dough that are overlapping, reserving enough to shape edges into a ruffle by placing your index fingerdown into the dough. Prick bottom and sides of shell with fork.
Bake at 425 degrees for five to eight minutes or until edges are brown. cool completely; remove from tin and place on desert plate.
Spoon warm filling into tart shell, top with fresh whipped cream and maraschino cherries and serve. Makes six tarts.
*Depending onthe humidity, more water or flour may be needed. Add small amounts at a time until dough is workable.