Text 7757, 79 rader
Skriven 2006-11-20 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: cider
=============
 -=> Quoting Dale Shipp to Jim Weller <=-

 JW> It was a press not a mill and looked a lot like this but bigger:
 
 JW> or http://tinyurl.com/tuf3r

 DS> Neat picture, thanks.   From what I see, it looks like you put the
 DS> apples (perhaps chopped?) into the circular slat part and then crank
 DS> down on a press.  Is that about right?

It would take whole apples but yes, crank down and press.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Caramel Apple Tart With Caramel Sauce
Categories: Fruit, Pies, Sauces
  Servings: 6

      1 lb pkg. frozen puff pastry,
           -defrosted until soft
           -enough to roll, but still
           -very cold
           CARAMEL SAUCE:
      1 c  sugar
    1/2 c  water
    3/4 c  heavy cream
      3 TB butter
           APPLE FILLING:
      6 lg tart cooking apples, 3 lb
      4 TB butter
    1/3 c  sugar
      1 TB all purpose flour
      1    egg, lightly beaten with
      1 ts water for glaze

On a lightly floured board, roll the pastry (2 sheets) and transfer to
individual springform pans. Brush with egg-wash, cover inside of pan
with foil and place pie weights or dry beans on top to hold down pastry
as it bakes. Bake at 370 for 12 minutes To make the Caramel Sauce,
combine sugar and water in a heavy medium size saucepan. Cook over
moderately high heat, without stirring, until mixture turns golden
brown; be careful not to let it burn. Immediately remove from heat and
slowly stir in cream. The sugar will harden, but stirring will smooth it
out. Stir in butter until melted.

Place oven rack in lowest position. Preheat oven to 425.

To make the Apple Filling, peel, halve, core and thinly slice the
apples. Heat butter in a large skillet over moderately high heat. Saute
apples, turning often, until barely tender, about 5-8 minutes. Remove
from heat and sprinkle with sugar and flour, stirring until coated. Pour
hot apples with their juices into pastry lined pans (set pans on a
baking sheet lined with foil, as the caramel sauce may leak a bit out of
the bottom of the springform pan). Measure 1/2 cup warm caramel sauce
and pour over apples. (Reserve remaining sauce; it may be refrigerated
up to 2 weeks). Bake at 425 for 20-30 minutes. After cooling enough to
handle, cut around outside edge of tart and remove from springform.
Plate and cover with whipped cream and reserved caramel sauce (or
Argentine dulce de leche).

Notes: These fine recipes were executed by Eric Holdo at Panorama Farms
on 10/01/05  

  From: Www.Chefandthefatman.Com        
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




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