PASTRY
2 cup all-purpose flour
2 tsp sugar
1/2 tsp salt
2/3 cup unsalted butter, cut up
1/4 cup milk
1 egg yolk
APPLE FILING
28 oz golden delicous apples,
1 peeled, cored, and sliced
1 1/4 thick (6 cups)
1 tbsp lemon juice
2 tbsp sugar
1 tbsp sugar
APRICOT GLAZE
1/3 cup apricot jam
1 tbsp apricot brandy
A Recipe for
Apple Tart
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This Recipe for Apple Tart is one of thousands in the Recipes-to-go Fruit Cookbook.
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
If you enjoy this Apple Tart Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
This is a recipe for Apple Tart from the recipe cookbook of Recipes-to-go (Fruit)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Pastry: In a food processor combine flour, 2 ts sugar and salt. Add
butter and pulse with on/off turns until mixture resembles fine
cornmeal. Ib a 1 cup measure, whisk milk and egg yolk until blended.
With processor running, pour in egg mixture, processing until dough
pulls away from sides of bowl and forms a ball. Form dough into a
flat rectangular shape. Wrap in plastic wrap. Refrigerate for 20
minutes.
Apple Filling: In a large bowl, toss sliced apples with lemon juice.
Set aside.
Assembly: Preheat oven to 425øF. On a heavily floured surface, roll
out pastry to 16x12" rectangle. Arrange pastry flat on a large baking
sheet. Overlap apple slices in 3 lengthwise rows atop pastry, leaving
a 1" border of pastry on all sides. Fold edge of pastry up to, and
slightly overlapping apples. Press together seams of pastry at
corners to seal. Pinch together and cracks in pastry along edges to
hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425øF for
25-30 minutes until apples are tender and crust is browned. Remove
from oven and dust with 1 tb sugar, then brush with warm glaze. Cool
tart on baking sheet set on rack.
Apricot Glaze: While tart is baking, in a small saucepan stir apricot
jam and apricot brandy over medium heat until melted. Press through a
sieve.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120
Serves: 8
Apple Tart Recipe brought to you by Recipes To-Go