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| Crumb-Topped Apple Tart |
Our friends at the Campbell's Soup Company were kind enough to share this marvelous recipe with us. Try it tonight for a srumptuous dessert! Crumb-Topped Apple Tart Prep/Cook Time: 1 hour 10 minutes 1/2 package (17 1/4-ounce size) Pepperidge FarmŽ Frozen Puff Pastry Sheets (1 sheet) 1 egg, beaten 1 tablespoon water 9 Pepperidge FarmŽ Bordeaux cookies, crushed 2 tablespoons sugar 1 teaspoon ground cinnamon 2 tablespoons margarine or butter, melted 4 large Granny Smith apples, peeled, cored and sliced (about 4 cups) Thaw pastry sheet at room temperature 20 minutes. Preheat oven to 375§F. Mix egg and water and set aside. Mix cookie crumbs, sugar, cinnamon and margarine and set aside. Unfold pastry on lightly floured surface. Roll into 13-inch square. Trim to 13-inch circle. Place on 12-inch pizza pan or baking sheet. Fold over edge to make rim. Brush with egg mixture. Top with apple slices, overlapping slightly. Sprinkle with cookie mixture. Bake 45 minutes or until pastry is golden and apples are tender. Cool in pan on wire rack. Cut into wedges. Serve with ice cream if desired. Serves 8. VARIATION: Substitute 8 medium peaches, peeled, pitted and sliced (about 4 cups) for apples. Proceed as above but bake 35 minutes or until pastry is golden and peaches are tender. See more easy meals in our Recipe Finder: http://www.momsmenu.com/cgi-bin/sefer.cgi
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Create My Own Soup 
