For the crust:
- 4 cups flour
- 3/4 cup butter
- 1/3 cup shortening
- 1/4 Vi cup sugar
- l teaspoon salt
- 1/2 cup fruit juice
- 7 apples, peeled and sliced
- 1 1/2 cups sugar
- 1/2 cup flour finely grated cheese
- 1 tablespoon lemon rind
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 3/4 cup raisins
- 1/2 cup broken walnuts
- 1/2 cup butter
- 1 tablespoon lemon juice
- eggwash (1 egg beaten, mixed with 2 tablespoons water)
- Mix all ingredients for the crust (except fruit juice) with a pastry blender or a food processor until grainy in consistency.
- Pour in fruit juice a tablespoon at a time until you can form the mixture into a ball of dough.
- Divide the dough into 2 portions and form each into a ball. Wrap dough balls in wax paper and chill for 30 minutes.
- Preheat oven to 375°F.
- Prepare the filling: Combine all ingredients for the filling (except butter and lemon juice) in a heavy-bottom saucepan. Cook over low flame until well blended. The apples must be well-coated with a thick syrup-like coating. Remove from flame and add butter and lemon juice.
- Roll out half of 1 dough ball to fill the base of a 4- by 8-inch rectangular tart pan. Spoon filling onto the crust and cover with remaining dough. Repeat with the other dough ball to make two tarts. You can also use a tart ring or any size of tart pan you have on hand.
- Brush the top of the dough with eggwash and bake for 40 minutes. Serve warm with whipped cream, vanilla ice cream, or butterscotch syrup on the side.