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“The title is not a misspelling. This was the 3rd place winner in the Pillsbury 7th Grand National senior contest, created by Mary Suciu. Adapted from the Pillsbury 7th Grand National Cookbook, from 1956. Shortening may be substituted for half the butter. Prep time includes chilling time.”
1hr 35mins
14-16 tarts

Ingredients Nutrition


  1. Sift flour, salt and nutmeg together.
  2. Cut in butter until particles are the size of small peas.
  3. Combine eggs, milk, and almond extract.
  4. Sprinkle egg mixture over flour mixture, a little at a time, while stirring lightly with fork.
  5. Add just enough egg mixture to make a dough that will hold together.
  6. Reserve remaining egg mixture for top.
  7. Wrap dough and refrigerate about 1 hour.
  8. Heat 1/4 cup corn syrup in skillet.
  9. Place half of apple rounds in skillet.
  10. Sprinkle with 2 tablespoons brown sugar.
  11. Cook, uncovered, over low heat until tender, turning to brown both sides. Keep intact if possible.
  12. Remove and cool.
  13. Repeat with remaining corn syrup, apple rounds and brown sugar.
  14. Preheat oven to 450°F.
  15. Divide dough in half.
  16. Form each half into a ball and flatten to about 1/2" thickness. Smooth edges.
  17. Place one portion of dough on a lightly floured board and roll out to 1/16" thickness.
  18. Cut out circles 1/4" larger than apple rounds.
  19. Place on ungreased baking sheets.
  20. Top each circle of dough with an apple round.
  21. Combine sugar and cinnamon.
  22. Sprinkle 1/2 teaspoon on top of each apple. Reserve remainder.
  23. Roll out remaining dough and cut in circles 3/4" larger than apple rounds.
  24. Cut a round out of the center of each circle so that it resembles a doughnut.
  25. Place "doughnuts" over apple rounds.
  26. Crimp edges with fork to seal.
  27. Place about 1 teaspoon of jam in center of each top circle.
  28. Brush with remaining egg mixture and sprinkle with remaining cinnamon sugar.
  29. Bake until golden brown, 10-15 minutes.

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