Russian Open Apple Tart

• sour cream pastry, recipe below,
• 8 med. sized tart cooking apples, peeled and cut into 1/2 inch slices (2quarts),
• about 4 teaspns ground cinnamon,
• 1/3 cup each granulated sugar and firmly packed brown sugar,
• 3 Tablespns ea. butter and lemon juice,
• dairy sour cream and finely chopped walnuts , optional.

1. for the Sour Cream Pastry:
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. 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. Bake in 350 degree oven for 1 1/4 hours, or until apples are tender. Place on a rack to cool partially.
5. Cut into wedges and serve warm topped with a spoonful of sour cream and a sprinkling of walnuts

sour cream pastry, cooking apples, ground cinnamon, sugar, butter, sour cream

Taken from www.epicurious.com/recipes/member/views/russian-open-apple-tart-1247014 (may not work)