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
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 |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
This Recipe for Apple Tart is one of thousands in the Recipes-to-go Fruit Cookbook.
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
If you enjoy this Apple Tart Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This is a recipe for Apple Tart from the recipe cookbook of Recipes-to-go (Fruit)
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Food Tip |
Never eat more than you can lift. |
| Miss Piggy |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
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