![]() Run a knife around the edge of the pan, and let the cake cool in the pan to set. Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Peel apples, cut into thin slices, and place in a bowl. Press ⅔ of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Peel and quarter the apples, using a spoon or melon baller to remove the cores. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Using a fork, poke holes all over to provide ventilation. ![]() In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. 3 pounds (about 6) tart apples, such as Granny Smith ½ pound (2 sticks) cold unsalted butter, cut into 8 pieces Few ingredients, easy to assemble, great tasting: rating 5 out of 5. It's actually a cross between a pie and a fruit crisp: the brown-sugar crumb mixture serves as the crust as well as the topping. You can make this delicious, dramatic dessert with just six common ingredients. I used my own home-grown apples and the other five ingredients are always at hand. Well that's what I did with this tart (minus the part of house-arrest due to weather circumstances). I would just try to make it to my backyard and pick some apples, pears and walnuts from my trees. ![]() Serve, passing remaining sauce separately.If an unexpected force of nature were to come and I would be stuck inside my house with no way of getting to a nearby grocery store, I'd still find a way to bake. Remove the tart and gently press the apples down flat with the back of a spoon or spatula. Whisk until smooth and brush or spoon evenly over the top of the apples. Remove tart from oven brush with some of caramel sauce. Combine the butter, cinnamon and sweetener in a small bowl and microwave for 1 minute. Step 5īake tart until apples are tender, about 1 hour 15 minutes. Cut remaining apple quarters lengthwise in half stand in center of tart, fitting snugly. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Press sides of dough to bring 1/4 inch above sides of pan. Transfer to 9-inch-diameter tart pan with removable bottom. Roll out dough on lightly floured surface to 13-inch round. Whisk first 4 ingredients in large bowl to blend. DO AHEAD Dough for tart crust can be made 1 day ahead. Gather dough into ball flatten into disk. Add butter and blend until coarse meal forms. Whisk over low heat until warm before using.īlend flour, powdered sugar, and salt in processor. DO AHEAD Caramel sauce can be made 5 days ahead. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. You can serve this tart topped with a scoop of the ice cream as well as the caramel sauceor just as is. Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Rustic Apple Tart with Riesling-Caramel Sauce.
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