Apple Tarts With Instant Whipped Topping: The Best Apple Tarts With Instant Whipped Topping Recipe from Cook'n

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	Apple Tarts With Instant Whipped Topping

Serves: 6

Print this Recipe

   Lard Pastry Crust:
   2 cups flour
   1 teaspoon salt
   2/3 cup lard
   5 to 7 tablespoons water ice
   * See note below.
   * Part two.
   6 apples meidum cooking (about 4 cups), pared, cored, and finely chopped
   1/3 cup brown sugar
   1 tablespoon flour
   1 teaspoon cinnamon ground
   Dash allspice of ground
   Dash nutmeg ground
   Granulated sugar (optional)
   * Part two.
   1/2 cup dry milk powder
   1/2 cup water ice
   2 tablespoons lemon juice fresh
   1/3 cup powdered sugar

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* Sift flour and salt together in a bowl; cut in lard with a pastry blender until the size of small peas. Slowly add water, tossing dough with a fork until dough just holds together. Press together lightly to form a ball. Chill for 1 hour. Divide into 12 pieces; roll each piece into a round. Place 6 rounds on an ungreased cookie sheet. Prepare the following Apple Filling. Apple Filling:
*Toss all ingredients except optional granulated sugar in a bowl until well-mixed. Top 6 pastry rounds with apple filling. Dampen outer edges with water and place remaining rounds over filing. Press edges with tines of a fork or roll and crimp to seal. Sprinkle with optional sugar. Bake in a preheated 400° F oven for about 30 minutes. Cool and serve with the following Instant Whipped Topping or a scoop of vanilla ice milk.

Instant Whipped Topping:
*Chill bowl and beaters. Beat together milk and water until soft peaks form. Add lemon juice and beat until stiff peaks form. Fold in confectioners' sugar. Serve immediately or refrigerate and beat with a wire whisk before serving. Will keep for 4 to 6 hours, refrigerated.

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