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Full Online Book HomeLearning KitchenDesserts - Upside Down Apple Tart
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Desserts - Upside Down Apple Tart Post by :automate Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3053

Click below to download : Desserts - Upside Down Apple Tart (Format : PDF)

Desserts - Upside Down Apple Tart

1 c Sifted cake flour
1/2 c Plus 3 Tb sugar, divided
3 tb Margarine, cut into small -pieces and chilled
2 tb Ice water

5 md Golden Delicious apples - about 2 lbs, each peeled -and cut into 8 wedges
1 tb Lemon juice

2 tb Brown sugar
1/4 c Plus 2 Tb vanilla low-fat yogurt
1 tb Low-fat sour cream

Crust: Combine flour and 2 tablespoons sugar in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly. (Do not form a ball.) Press mixture into a 4 inch circle on heavy duty plastic wrap, and chill 15 minutes.

Roll dough, still covered, to an 11 inch circle. Place in freezer 10 minutes or until plastic wrap can be easily removed.

Filling:Preheat oven to 425.

Combine apples, 1 tablespoon sugar, and lemon juice in a bowl; toss well. Let stand 15 minutes.

Wrap handle of a 10 inch heavy skillet with aluminum foil. Sprinkle remaining 1/2 cup sugar in skillet, and place over medium heat. Caramelize by stirring often until sugar melts and is golden (about 6 minutes). Add apple mixture, and cook 5 minutes or just until apples are tender, stirring constantly. Remove from heat.

Remove plastic wrap from dough. Place dough on top of apples in skillet, gently tucking dough around edge of skillet. Cut slits in dough for steam to escape. Bake for 20 minutes or until browned. Invert onto a serving platter.

Sauce: Combine brown sugar, yogurt, and sour cream; stir well. Drizzle over warm tart.

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Desserts - Wildhares Tart Desserts - Wildhares Tart

Desserts - Wildhares Tart
1/3 C sugar 2 TBSP cornstarch 1 C milk 2 TBSP butter 1 tsp vanilla 1/2 C whipping cream In a small bowl wish the yolks, sugar and cornstarch till blended. Heat milk to simmering in a 2 qt saucepan on medium heat. Pour half the milk into the egg mixture while wisking constantly. Reduce heat to low and return the milk and egg mixture to the saucepan. Bring to boil, stirring constantly. Boil 1 min.; remove from heat. Add butter and vanilla stirring till combined. Cool completely. Just before serving whip the cream and fold into the cooled pastry

Desserts - Tart -  Tarte Tatin Desserts - Tart - Tarte Tatin

Desserts - Tart -  Tarte Tatin
1 recipe pastry for a 9 inch single crust pie 1/2 cup butter, softened 1/2 cup white sugar 3 apples - peeled, cored, and thinly sliced Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips. Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet. Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly,