Fuji Apple Tarte TatinA French classic gets a little twist from Payard Pātisserie & Bistro in New York. Yield: 8 servings Nonstick vegetable oil spray Position rack in top third of oven and preheat to 425°F. Spray 8-inch-diameter cake pan with 3-inch-high sides with nonstick spray. Peel, quarter and core apples; place in bowl and set aside. Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove pan from heat. Add butter (caramel will bubble vigorously); stir to blend. Pour caramel into prepared pan. Let cool 5 minutes. Working carefully, stand apples on end in concentric circles in pan, crowding together as much as possible. Cut any remaining apple quarters into thin wedges; insert into empty spaces. Place pan directly over medium heat and bring caramel to simmer, about 2 minutes. Place pan in oven; bake until apples are tender and caramel bubbles thickly, occasionally pressing apples lightly with spatula to compact, about 1 1/2 hours. Meanwhile, unfold pastry sheet on work surface. Using 9-inch tart pan bottom as aid, cut out 9-inch round; pierce all over with fork. Chill until ready to use. Remove pan from oven. Top apples with pastry; tuck in edges. Return to oven; bake until pastry is golden, about 20 minutes. Transfer pan to rack. Cool tart completely in pan, about 3 hours. Place platter atop pan. Hold platter and pan and invert; tart will fall out onto platter. Cut into wedges and serve. |
Apple Spice Drop Cookies
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Title: Special Apple Pie Categories: Pies, Desserts Yield: 8 Servings ---------------------------CRUST-------------------------------- 1 3/4 c All-purpose flour 1/4 c Sugar 1 ts Cinnamon 1/2 ts Salt 1/2 c Butter 2 tb Butter 1/4 c Water or apple cider --------------------------FILLING------------------------------- 8 McIntosh apples - peeled, cored & sliced 1 2/3 c Sour cream 1 c Sugar 1/3 c All-purpose flour 1 Egg 2 ts Vanilla 1/2 ts Salt -------------------------TOPPING------------------------------- 1 c Chopped walnuts 1/2 c All-purpose flour 1/3 c Brown sugar, firmly packed 1/3 c Granulated sugar 1 tb Cinnamon 1 pn Salt 1/2 c Butter; room temperature For Crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened, Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute high edge. Set aside. For filling: Preheat oven to 450 F. Combine all ingredients in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350 F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.) For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer. Source: The Salt Box Restaurant - Ocean City, New Jersey |
Easy Apple CakeYield: 5 Servings 4 x Apples, peeled and sliced 1/2 c Sugar Preheat oven to 350 deg F. |