This is a recipe I created for making an "easy" apple crisp tart. It has three stages of steps but they are not difficult. I always have apples in the refrigerator so I use no special type of apple - from Granny Smith to Fuji apples because I like variety! Serve it with the Vanilla, Butter and Nut sauce and you have a beautiful, delicious dessert. I like to share it with my neighbors.
Prepare the crust first: Combine flour and salt in a bowl. Cut in shortening with a pastry blender until crumbly. Make a well in the middle and add the combined water/vinegar mix. Knead together and form a ball. Wrap dough in plastic and chill for 15 minutes.
Mix apples, white and brown sugars, flour, pear juice, baking spice mix *(you can use a mixture of allspice, mace, and cinnamon), vanilla, lemon peel, lemon juice, and cinnamon sugar. Set aside.
Prepare sauce: Mix flour and sugar, and salt. Whip together the milk and egg yolks and add to flour mixture, as well as the butter. Stir constantly over medium heat (I use a whip tool as it incorporates everything and there is no problem with the egg yolks). When thick, remove from heat and add Vanilla, Butter and Nut extract* (you can substitute butter and vanilla extracts). Set aside to cool and then refrigerate.
Roll out flour on a dough cloth or board in a big circle; lay it into a large tart pan or large round quiche dish presprayed with oil. Brush inside the crust with the melted butter. Fill the center with apple mixture, but leave 3 inch edge for folding over fruit. Fold the edges up over all around the filling; it does not need to be "neat" - just overlapping in a circle. (See pictures). Brush crust with egg wash. Sprinkle the crust with extra cinnamon sugar and the Sparkling White Sugar *(King Arthur product); add the chopped walnuts to top of filling.
Dot the filling with the cold butter. Place in a pre-heated 350 degree oven. Bake for approximately 45 - 50 minutes or until golden brown on top. Serve with creme sauce.