QUICK ROSH HASHANAH APPLE TARTS

How to Assemble the Pie Lattice for just the Apple Pomegranate Tart: 

Roll out dough into a larger rectangle onto a parchment paper.

Take a large 10-12 inch plate and cut a circle. 

Remove excess dough 

Take a smaller 8 inch plate and place in middle of dough circle. 

Using a knife cut out strips all around the plate 

Remove plate and fold lattice 

To fold: for every 3 strips you will X (cross) the 2 outer ones across each other and fold the middle one over the X 

Continue all around the dough. 

Then add some sugar and cinnamon into the middle of the circle and spread slightly. 

In a bowl add your apples. 

Squeeze 1 whole lemon worth of juice onto your apples, add about 1/2 cup sugar and 1 tbsp of cinnamon to the bowl and mix well with your apples. 

Then start layering your apples into the middle of that lattice circle till fully covered

Garnish around the apples with some pomegranate seeds

Then egg wash the outer lattice dough

Place on baking sheet and bake on 400F for 20-25 minutes till golden. 

For the Blueberry Apple Tart: 

Make one large 10 inch circle with your plate on your dough. Make sure it’s on parchment paper. 

Use the extra dough and make a twisty border around the edges of circle. 

Egg wash your large circle. 

Then make another small 8 inch  lattice circle dough 

And place it in the middle of the large circle. 

In a bowl mix the blueberries with 1 cup sugar, and the cornstarch. 

Spoon into the middle of the small circle. It’s ok if the juices run. 

Then sprinkle sugar all around the edges of the none filled part of the large circle.

Add the sliced apples you mixed with lemon, sugar and cinnamon all around the blueberry circle. 

Really layer them up. Like 3-4 stacked all around. 

Egg wash and bake on 400F for 20-25 minutes till golden brown

THESE FREEZE BEAUTIFULLY!  Can eat them warm with ice cream or just as is cold or at room temperature.