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Full Online Book HomeLearning KitchenDesserts - Tart - Dried-apple Tart With Crisp Crumble Topping
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Desserts - Tart -  Dried-apple Tart With Crisp Crumble Topping Post by :MandM Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2977

Click below to download : Desserts - Tart - Dried-apple Tart With Crisp Crumble Topping (Format : PDF)

Desserts - Tart - Dried-apple Tart With Crisp Crumble Topping

12 ounces dried apples
1/4 cup packed light brown sugar
4 cups water
2 cups apple cider
1 tablespoon fresh lemon juice
4 (3-inch) cinnamon sticks
6 tablespoons cold, unsalted butter, cut into
1/4-inch pieces
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 recipe pastry dough of your choice, rolled out and fit into an 11-inch tart pan with a removable fluted rim
Whipped cream or vanilla ice cream as garnish

In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.

Preheat oven to 375 degrees F.

In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.

Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of
oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream. Serves 8.
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Desserts - English Butter Tarts Desserts - English Butter Tarts

Desserts - English Butter Tarts
Crust: 2 cups flour 1/2 teaspoon salt 3/4 cup vegetable shortening 1 Tablespoon vinegar 5 tablespoons ice water Filling: 1 egg 1 cup light brown sugar 1 Tablespoon vinegar 1/2 teaspoon vanilla 1/4 cup melted butter, no substitutes 1/2 cup dried currants or raisins Preheat oven to 400° F.Crust: Mix flour and salt.Cut in shortening using a pastry blender. Mix vinegar into ice water, then stir into flour mixture. Knead 10 times to thoroughly mix and form a ball of dough. Refrigerate 30 minutes or more. Roll out 1/8 inch on a floured surface

Desserts - Tart -  Custard Tart With Fresh Berries Desserts - Tart - Custard Tart With Fresh Berries

Desserts - Tart -  Custard Tart With Fresh Berries
"Sour cream, sweetened condensed milk and orange juice form a sweet-tart base perfect for showing off any kind of berries." Crust: 2 cups graham cracker crumbs 3 tablespoons powdered sugar 6 tablespoons butter or margarine, melted Filling: 2 cups sour cream 1 can (14-oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk 1/2 cup orange juice 2 large eggs 1 teaspoon vanilla extract Glaze: 1 tablespoon water 1 teaspoon cornstarch 1/4 cup raspberry preserves 1 cup fresh berries, raspberries, blueberries, blackberries, and/or sliced strawberries Preheat oven to 350 F. (325 F for dark pans). Combine graham cracker crumbs and sugar in medium