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Skriven 2014-02-27 07:08:44 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Who's A Tart? #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple Bistro Tart
 Categories: Pies, Pastry, Desserts, Fruits, Nuts
      Yield: 6 servings

    1/2    A 15 oz pkg folded
           - refrigerated unbaked
           - piecrust
      1 tb Granulated sugar
      1 ts Ground cinnamon
      1 ts Fine shredded lemon peel
      2 md Tart green apples; peeled,
           - cored, in 1/2" slices
    1/2 c  Caramel apple dip
    1/2 c  Chopped pecans
    1/4 c  Apple jelly
           Powdered sugar

  Preheat oven to 425øF/220øC. Let the piecrust stand
  according to package directions. In a bowl combine
  granulated sugar, cinnamon, and lemon peel. Add apple
  slices, tossing to coat.

  Place unfolded piecrust on a large baking sheet. Spread
  caramel apple dip over crust to within 2 inches of edges.
  Place apple mixture over caramel. Sprinkle with nuts. Fold
  edges of crust 2 inches up and over apples, folding edges as
  necessary.

  Bake 20 minutes or until crust is golden brown and apples
  are just tender. In a small saucepan melt apple jelly over
  low heat. Brush melted jelly over entire tart and edges.
  Sprinkle with powdered sugar. Serve warm.

  Makes 8 servings.

  Better Homes & Gardens | September 2010

  MM Format by Dave Drum - 30 September 2010

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple & Browned Butter Tart
 Categories: Pies, Fruits, Desserts, Pastry
      Yield: 6 servings

      1    Recipe Sweet Pastry
      2 tb Butter
    1/2 c  Sugar
      5 lg Honeycrisp apples; cored, in
           - 8 wedges each
    1/2 c  Butter
      3    Egg yolks
    1/3 c  Sugar
    1/4 ts Salt
    1/4 ts Almond extract
    1/3 c  All-purpose flour

  Preheat oven to 450øF/230øC . Prepare Sweet Pastry. On a
  lightly floured surface, use your hands to slightly flatten
  the pastry dough. Roll from center to edges into a circle 12
  inches in diameter. To transfer pastry, wrap it around the
  rolling pin. Unroll pastry into a 10-inch tart pan with
  removable bottom. Ease pastry into pan without stretching
  it. Press pastry into fluted sides of tart pan and trim
  edges. Line pastry with a double thickness of foil. Bake for
  8 minutes. Remove foil. Bake for 5 minutes more or until
  crust is golden. Cool on a wire rack. Reduce oven
  temperature to 350øF/175øC.

  In a large skillet, melt 2 tablespoons butter over medium
  heat. Stir in 1/2 cup sugar. Cook and stir constantly, until
  sugar begins to brown. Add apple wedges. Cook and stir for
  10 to 12 minutes or until apples are lightly caramelized.
  Remove skillet from heat.

  In a small saucepan, melt 1/2 cup butter over medium heat.
  Reduce heat to medium-low. Continue to cook, without
  stirring, for 5 to 6 minutes more or until butter becomes
  brown and fragrant. Remove from heat; cool slightly.

  In a medium bowl, beat egg yolks, 1/3 cup sugar, salt, and
  almond extract with an electric mixer on medium speed until
  mixture is thickened. Beat in 1/3 cup flour on low speed.
  Add browned butter and beat on low speed until just
  combined.

  Spread custard mixture into pre-baked crust. Remove apple
  wedges from skillet with a slotted spoon and arrange in an
  attractive pattern atop the custard. Drizzle any remaining
  cooking liquid in the skillet over the apples. Cover edges
  of pastry with foil. Bake for 35 to 45 minutes or until
  custard is puffed and set in the center. Makes 12 to 16
  servings.

  Better Homes & Gardens | October 2010

  MM Format by Dave Drum - 05 October 2010

  Uncle Dirty Dave's Archives

MMMMM


... A tiny radish of passionate scarlet, tipped modestly in white.

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