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Tarte Aux Pommes Apple Tart Recipe

Tarte Aux Pommes Apple Tart recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tarte Aux Pommes Apple Tart recipe  PDF


350 g Rough Puff Pastry
FILLING 1 kg Apples Golden Delicious
or Granny Smith 3 tb Lemon juice
2 tb Butter unsalted
50 g Sugar
TOPPING 2 Eggs
100 g Sugar
6 tb Butter unsalted, melted
1 ts Vanilla e tract
(350 g 12.5 ounces 1 kg 2 pounds 50 g 1 3/4 ounces) On a lightly floured surface, carefully roll out the dough to a 12 inch (30 cm) circle. Transfer the dough to a 10 1/2 inch (27 cm) black tin tart pan with a removable bottom. Carefully press the pastry into the pan and up the sides, trying not to stretch it. Trim the overhang, leaving about a 1 inch (2.5 cm) e tending over the rim. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double sided shell. (If you build the pastry a bit higher than the height of the pan, you will have less problem with shrinkage) Chill for at least 20 minutes. Preheat the oven to 375 oF (190 oC). Prick the bottom of the shell with the tines of a fork. Carefully line the shell loosely with heavy duty foil, pressing well into the edges so the pastry does not shrink while baking. Fill with pie weights, or dry rice or beans making sure you get all the way into the edges to prevent shrinkage. Bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself (about 20 minutes). Meanwhile, peel and core the apples. Cut each apple into 12 even wedges. Toss them in a bowl with the lemon juice to prevent discoloration. In a Iarge skillet, melt the butter over medium high heat. Add the apples, sprinkle on the sugar, and saute, shaking the pan from time to time so the apples cook evenly. Cook until lightly browned on all sides (about 15 minutes.) While the apples cook, prepare the topping: beat the eggs and sugar thoroughly until thick and pale. Add the melted butter and vanilla and continue mi ing at high speed until the ingredients are thoroughly incorporated. Spoon the apples into the center of the prepared pastry shell, arranging them carefully. Pour the topping over the apples. Bake until golden, about 30 minutes. Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0 09 992340 8

Tarte Aux Pommes Apple Tart recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
229 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Tarte Aux Pommes Apple Tart recipe  PDF   Rice recipes RSS   Thumsb up

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Pat dwigans fwds07a 4 tb 1/2 stick butter melted 4 lg Eggs beaten 3/4 c Milk do not use lowfat or Non fat 3/4 c Flour 1 Apple peeled cored and Sliced 1/4 c Firmly packed dark brown Sugar 2 tb Lemon juice Maple syrup Preheat oven to 425. Place 4 custard cups on cookie sheet. Pour 1 T butter into each custard cup. Combine eggs, mik and flour and stir until just blended. Divide batter among custard cups. Toss apple slices with sugar and lemon juice until coated. arrange apple slices in spoke pattern over batter. bake until pancakes are puffed and golden. 15 minutes. Serve ...

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