Russian Open Apple Tart

1. 1

   for the Sour Cream Pastry:

2. 2

   sift together into mixing bowl 1 cup all-purpose flour and 1/2 teaspoon salt. With pastry blender or two knives, cut in 1/3 cup lard until particles are fine. Add about 3 Tablespoon dairy sour cream and toss with fork to mix well. Shape into a ball.

3. 3

   Roll out pastry and line a 9 inch piepan, forming a high fluted edge.Overlap apple slices around sides of pan. Fill center with a layer of apple slices, then another layer in rows packed tightly together. Mix cinnamon and sugars; sprinkle over apples. Dot with butter and sprinkle with lemon juice.

4. 4

   Bake in 350 degree oven for 1 1/4 hours, or until apples are tender. Place on a rack to cool partially.

5. 5

   Cut into wedges and serve warm topped with a spoonful of sour cream and a sprinkling of walnuts

* Per serving · 4 servings · Values may vary.

No additional tips available.