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2 1/4 c Sifted flour
1 1/2 ts Salt
3/4 c Shortening
5 tb Cold milk
5 Eggs
1 tb butter or margarine
1 c Diced Canadian bacon
2 c Thinly sliced apples
-(red Delicious apples)
- (unpeeled)
1 tb flour
1 3/4 c Half and half
1/8 ts Nutmeg
1/4 ts Caraway seeds
1/2 ts Dry mustard
1 c Shredded Swiss cheese
Combine sifted flour and 1 teaspoon salt. Cut in shortening until
particles
are size of peas. Sprinkle with about 5 tablespoons cold milk, adding
just
enough to make stiff dough. Shape into 6 balls. Roll out on lightly
floured
board to 6-inch circles and fit into 6 (5-inch) tart pans. Fold edges
under
and build up high fluted rim. Pierce all over with fork tines. Separate
1
egg. Beat egg white lightly and brush over bottoms and sides of shells.
Bake below center of oven at 425F 15 minutes. Meanwhile, melt butter
and
saute bacon 1 minute. Add apple slices, cover and cook about 10
minutes,
until apples are almost translucent. beat remaining whole eggs with
remaining egg yolk. Add flour, half and half, remaining 1/2 teaspoon
salt,
nutmeg, caraway seeds and dry mustard and mix well. Sprinkle cheese
evenly
among tart shells, top with apples and bacon. Pour egg mixture into
shells.
Bake at 375F about 30 minutes, or until set in center. Cool to lukewarm
before cutting.
(C) 1992 The Los Angeles Times
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