This Ginger-Apple Sour Cream Tart features a creamy sour cream filling that is sure to please!
|1||Tenderflake® Frozen Deep Dish Pie Shell, thawed|
|4||(or 5) Granny Smith apples, peeled, cored, thinly sliced|
|1 tbsp||(15 mL) Lemon juice|
|3 tbsp||(45 mL) Flour|
|1 tsp||(5 mL) Ground ginger|
|1 cup||(250 mL) Sugar|
|.5 cup||(125 mL) Half & half cream (10 %)|
|.5 cup||(125 mL) Sour cream|
|1.5 tbsp||(22 mL) Butter|
PREHEAT oven to 400°F (200°C).
REMOVE pie shell from foil tray and place on a lightly floured surface. Using a lightly floured rolling pin, roll pastry to 10 inch (25 cm) in diameter. Transfer into a 9 inch (23 cm) removable bottom tart pan. Lightly press the pastry into the tart pan and trim the top edge using a sharp paring knife. Set aside.
PLACE apple slices in a large mixing bowl. Toss with lemon juice. Sprinkle with flour, ginger and sugar and toss to coat. Whisk together cream and sour cream until smooth. Pour over apple mixture and stir to combine.
Transfer apple mixture into tart shell, spreading evenly.
BAKE in preheated oven for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue to bake for about 45 minutes or until apples are tender.
Show More Comments
No Comments yet