Help me think of a dessert please!?!
I am really craving a fresh fruit dessert!.!.maybe baked apples or something along those lines!.!.any fruit would be good!.!.!.!.does anyone have any simple fruit dessert recipes!?!?!?!?Www@FoodAQ@Com
Answers:
Walmart (at least my walmart) has watermelon already! I have bought two this week and YUM! Get the seedless!.!.!.its less trouble!. I scoop it out and keep it in bowls so its easy to grab and eat!.
You could try making ambrosia salad!.!.!.!.i love it because its light and sweet!. I think people make it differently but I prefer it with whipped cream, manderin oranges, marshmallows, grapes, and pineapple!. Google it and you will get the recipes!.Www@FoodAQ@Com
You could try making ambrosia salad!.!.!.!.i love it because its light and sweet!. I think people make it differently but I prefer it with whipped cream, manderin oranges, marshmallows, grapes, and pineapple!. Google it and you will get the recipes!.Www@FoodAQ@Com
Annie's Fruit Salsa and Cinnamon Chips:
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves!. Cover and chill in the refrigerator at least 15 minutes!.
Preheat oven to 350 degrees F (175 degrees C)!.
Coat one side of each flour tortilla with butter flavored cooking spray!. Cut into wedges and arrange in a single layer on a large baking sheet!. Sprinkle wedges with desired amount of cinnamon sugar!. Spray again with cooking spray!.
Bake in the preheated oven 8 to 10 minutes!. Repeat with any remaining tortilla wedges!. Allow to cool approximately 15 minutes!. Serve with chilled fruit mixture!.Www@FoodAQ@Com
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves!. Cover and chill in the refrigerator at least 15 minutes!.
Preheat oven to 350 degrees F (175 degrees C)!.
Coat one side of each flour tortilla with butter flavored cooking spray!. Cut into wedges and arrange in a single layer on a large baking sheet!. Sprinkle wedges with desired amount of cinnamon sugar!. Spray again with cooking spray!.
Bake in the preheated oven 8 to 10 minutes!. Repeat with any remaining tortilla wedges!. Allow to cool approximately 15 minutes!. Serve with chilled fruit mixture!.Www@FoodAQ@Com
Crepes with fruit _ my fave for serving guests!.
Make crepes - basic recipe is 2 eggs to 1 cup flour, a pinch salt, enough water to make a very thin batter, melt about 1 tblsp butter in your crepe pan and mix this into the batter!. If you can let it stand a while before cooking it works best!. Pour enough into the pan to coat the base, let cook till it comes loose, and flip - with spatula or with pan flip as you like!. Let lightly brown on other side, remove and put in warming oven to keep!. (Can't leave them long or they will dry out, though you can cover with a clean, damp cloth in the oven to help prevent this)
Pour about 1 cup orange juice into a saucepan!. Add about 2 tblsp sugar, and a stick or a sprinkle of cinnamon, and if you like a few mint leaves!. Then you can add a half cup dessicated coconut, or some creamy coconut milk!. And about 2 tblsp butter!. Bring to boil and reduce to simmer, allow to simmer for 1/2 hour or so!. Remove cinnamon stick if used, and strain out dessicated coconut and mint leaves if used!. Squeeze the strainings to get the last of the liquid out - it often has the most flavour!.
Bring to the boil!. again!. Mix about 3 heaping tsp cornstarch with 1/4 cup COLD orange juice!. While the sauce is boiling, pour this slowly and steadily into the sauce while stirring rapidly!. When the sauce is thick enough for your liking, stop adding cornstarch mix!. Discard the rest!. Reduce to a simmer again!.
Now add a fruit salad - a selection of: chopped apples first, then a few minutes later bananas, mango, strawberry, peaches, blueberries, raspberries, plums, kiwi, passion - your choice, depending on season, though I find pineapple too acid in this!. Try to use entirely fresh fruit!. You can also add an alcoholic beverage at this stage - white wine, or liqueur, gin, vodka, brandy, rum all work!. But don't add too much or you will overpower the fruit, and it is also lovely without!.
Simmer for 5 mins at most (apples can go for longer, but the rest you only want to warm up)!.
Place a crepe on a plate!. Spoon some of the fruit into the crepe!. Fold the crepe over in half!. Spoon some of the liquid over it, get fancy and make it decorative if you like!. Add a sprig of mint!. Serve!.
The most time consuming part is making the crepes!.
I adapted this from Crepes Suzette!.
Have fun!Www@FoodAQ@Com
Make crepes - basic recipe is 2 eggs to 1 cup flour, a pinch salt, enough water to make a very thin batter, melt about 1 tblsp butter in your crepe pan and mix this into the batter!. If you can let it stand a while before cooking it works best!. Pour enough into the pan to coat the base, let cook till it comes loose, and flip - with spatula or with pan flip as you like!. Let lightly brown on other side, remove and put in warming oven to keep!. (Can't leave them long or they will dry out, though you can cover with a clean, damp cloth in the oven to help prevent this)
Pour about 1 cup orange juice into a saucepan!. Add about 2 tblsp sugar, and a stick or a sprinkle of cinnamon, and if you like a few mint leaves!. Then you can add a half cup dessicated coconut, or some creamy coconut milk!. And about 2 tblsp butter!. Bring to boil and reduce to simmer, allow to simmer for 1/2 hour or so!. Remove cinnamon stick if used, and strain out dessicated coconut and mint leaves if used!. Squeeze the strainings to get the last of the liquid out - it often has the most flavour!.
Bring to the boil!. again!. Mix about 3 heaping tsp cornstarch with 1/4 cup COLD orange juice!. While the sauce is boiling, pour this slowly and steadily into the sauce while stirring rapidly!. When the sauce is thick enough for your liking, stop adding cornstarch mix!. Discard the rest!. Reduce to a simmer again!.
Now add a fruit salad - a selection of: chopped apples first, then a few minutes later bananas, mango, strawberry, peaches, blueberries, raspberries, plums, kiwi, passion - your choice, depending on season, though I find pineapple too acid in this!. Try to use entirely fresh fruit!. You can also add an alcoholic beverage at this stage - white wine, or liqueur, gin, vodka, brandy, rum all work!. But don't add too much or you will overpower the fruit, and it is also lovely without!.
Simmer for 5 mins at most (apples can go for longer, but the rest you only want to warm up)!.
Place a crepe on a plate!. Spoon some of the fruit into the crepe!. Fold the crepe over in half!. Spoon some of the liquid over it, get fancy and make it decorative if you like!. Add a sprig of mint!. Serve!.
The most time consuming part is making the crepes!.
I adapted this from Crepes Suzette!.
Have fun!Www@FoodAQ@Com
Almond Lake with Mandarin Oranges
Ingredients
2 cups milk
1/2 cup granulated sugar
1 tsp almond essence
1/3 cup ground rice
11 oz canned mandarin oranges
1/4 cup flaked toasted almonds
Preparation
1!. Put the milk, sugar, essence and rice in a saucepan!.
2!. Bring to the boil, stirring constantly, and simmer for 5 minutes!.
3!. Pour into a dish, cover and cool!.
4!. Drain the mandarin oranges well!. Spoon the rice into individual dishes!. Place the mandarin oranges on the rice and sprinkle with the almonds!.
Asian Pear and Lyche Strudel
Ingredients
3 ea Phyllo dough, sheets
1/4 c Butter, melted
1/3 c Coconut, toasted, shredded
2 c Lyche, seeded, halved
1/4 c Walnut, roasted, chopped
1/4 c Raisins, soaked in plum wine
3 tb Ginger, candied
1 1/2 c Asian pear, peeled, diced
1 ts Zest, lemon
1 tb Sugar
1 tb Juice, lime OR
1 tb Juice, lemon
1 ts Five spice, powder
1 tb Wine, plum
Sugar, confectioner's
Preparation
1!. Soak your golden raisins in plum wine overnight or longer!.
2!. Depending on the ingredients available to you, mix appropriate quantities up so as to fill the dough!. You can certainly use more or less of each ingredient to suit your individual tastes!. You'll need about four cups total filling!.
3!. Spread the two sheets of phyllo dough out on your work surface, one on top of the other!. Paint the top layer of dough with some of the melted butter and then spread a nice thin layer of toasted coconut over the entire pastry!.
4!. Pour your filling along the long edge of the phyllo dough, and roll the dough up as tightly as possible (remember to fold in the ends as you roll so the ends are "sealed") and put on a non-stick baking sheet!.
5!. Paint the top of the roll with melted butter and bake at 350 F until the dough is golden brown!.
6!. When done, take the strudel out of the oven and let it cool on a rack!. Just before serving, sprinkle a little powdered sugar over the top!. Slice the roll on a diagonal for a more attractive presentation!.
7!. For elegant presentation, you might serve the strudel pieces on a plate with slices of kiwi, orange, lemon, and pear as garnish!.Www@FoodAQ@Com
Ingredients
2 cups milk
1/2 cup granulated sugar
1 tsp almond essence
1/3 cup ground rice
11 oz canned mandarin oranges
1/4 cup flaked toasted almonds
Preparation
1!. Put the milk, sugar, essence and rice in a saucepan!.
2!. Bring to the boil, stirring constantly, and simmer for 5 minutes!.
3!. Pour into a dish, cover and cool!.
4!. Drain the mandarin oranges well!. Spoon the rice into individual dishes!. Place the mandarin oranges on the rice and sprinkle with the almonds!.
Asian Pear and Lyche Strudel
Ingredients
3 ea Phyllo dough, sheets
1/4 c Butter, melted
1/3 c Coconut, toasted, shredded
2 c Lyche, seeded, halved
1/4 c Walnut, roasted, chopped
1/4 c Raisins, soaked in plum wine
3 tb Ginger, candied
1 1/2 c Asian pear, peeled, diced
1 ts Zest, lemon
1 tb Sugar
1 tb Juice, lime OR
1 tb Juice, lemon
1 ts Five spice, powder
1 tb Wine, plum
Sugar, confectioner's
Preparation
1!. Soak your golden raisins in plum wine overnight or longer!.
2!. Depending on the ingredients available to you, mix appropriate quantities up so as to fill the dough!. You can certainly use more or less of each ingredient to suit your individual tastes!. You'll need about four cups total filling!.
3!. Spread the two sheets of phyllo dough out on your work surface, one on top of the other!. Paint the top layer of dough with some of the melted butter and then spread a nice thin layer of toasted coconut over the entire pastry!.
4!. Pour your filling along the long edge of the phyllo dough, and roll the dough up as tightly as possible (remember to fold in the ends as you roll so the ends are "sealed") and put on a non-stick baking sheet!.
5!. Paint the top of the roll with melted butter and bake at 350 F until the dough is golden brown!.
6!. When done, take the strudel out of the oven and let it cool on a rack!. Just before serving, sprinkle a little powdered sugar over the top!. Slice the roll on a diagonal for a more attractive presentation!.
7!. For elegant presentation, you might serve the strudel pieces on a plate with slices of kiwi, orange, lemon, and pear as garnish!.Www@FoodAQ@Com
BAKED CHERRIES
3 cups sweet cherries
1 1/4 cups milk
4 eggs
1/2 cup sugar
1 teaspoon salt
1 1/2 tablespoon butter, melted
1 cup flour
1/4 cup confectioners' sugar
Preheat oven to 350°F!.
Wash cherries; remove stems and pits!.
Place pitted cherries in an 8 cup oven-proof dish!.
In the bowl of a food processor or blender, combine milk, eggs, sugar, salt, and melted butter!. Blend until smooth!. Add flour, blend briefly - do not overmix once flour is added!.
Pour batter into baking dish, covering cherries, and bake for 30 minutes or until top is light golden brown and center is done!.
Sift confectioners' sugar over the top and serve while still warm!.
This dessert can also be prepared using blueberries, plums, peaches, apples or other fruits that are in season!.
Serving Suggestions:
Top with whipped cream or scoops of vanilla ice cream!.
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FRUIT DESSERT ELEGANT
1 (3 oz!.) pkg!. Jello, strawberry-banana or raspberry
1 tbsp!. sugar
1/8 tsp!. salt
1 c!. boiling water
1 (10 oz!.) pkg!. red raspberries, thawed
1 (8 3/4 oz!.) crushed pineapple
1 c!. sour cream
2 med!. bananas, sliced
1 c!. miniature marshmallows
1/2 to 1 c!. chopped walnuts
Dissolve Jello, sugar and salt in boiling water!. Drain raspberries and pineapple, reserve 3/4 cup of combined syrup!. Add measured syrups to gelatin!. Chill until very thick!. Then whip until fluffy and about double in volume!. (To shorten the chilling and beating times, chill the gelatin until slightly thickened!. Then place the bowl of gelatin in another bowl of ice and water before starting to beat!.)
Beat sour cream until smooth, fold into gelatin mixture!. Then stir in fruits, marshmallows, and walnuts!. Chill 15 minutes and then stir and spoon into a 2- quart mold or bowl!. Chill until firm!. Unmold and spoon into dessert dishes before serving!. Makes about 7 cups or 8-10 servings!.
NOTE: This delicious dessert is so rich and full of fruit that it has a rather soft set!. Therefore, a shallow mold is most satisfactory!.
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CHERRIES AND KIWI FRUIT
1 cup dark sweet cherries, pitted
4 kiwi fruit, pared
3/4 cups coconut cream
3/4 teaspoon lemon peel, finely shredded
fresh mint for garnishing (optional)
Wash and slice the kiwi fruit into 1/4" thick slices!.
Wash, stem, and pit the cherries!.
Set out 6 dessert dishes and portion the kiwi fruit equally for each dish!. Arrange cherries over kiwi slices!.
In a measuring cup, add 3/4 coconut cream!. Stir in freshly shredded lemon peel (Note: be sure not to include any of the white portion of the peel or it will be bitter)!.
Pour coconut cream mixture over the fruit, dividing among the 6 servings!.
Garnish with additional pitted dark sweet cherries, and a sprig of fresh mint, if desired!.Www@FoodAQ@Com
3 cups sweet cherries
1 1/4 cups milk
4 eggs
1/2 cup sugar
1 teaspoon salt
1 1/2 tablespoon butter, melted
1 cup flour
1/4 cup confectioners' sugar
Preheat oven to 350°F!.
Wash cherries; remove stems and pits!.
Place pitted cherries in an 8 cup oven-proof dish!.
In the bowl of a food processor or blender, combine milk, eggs, sugar, salt, and melted butter!. Blend until smooth!. Add flour, blend briefly - do not overmix once flour is added!.
Pour batter into baking dish, covering cherries, and bake for 30 minutes or until top is light golden brown and center is done!.
Sift confectioners' sugar over the top and serve while still warm!.
This dessert can also be prepared using blueberries, plums, peaches, apples or other fruits that are in season!.
Serving Suggestions:
Top with whipped cream or scoops of vanilla ice cream!.
**************************
FRUIT DESSERT ELEGANT
1 (3 oz!.) pkg!. Jello, strawberry-banana or raspberry
1 tbsp!. sugar
1/8 tsp!. salt
1 c!. boiling water
1 (10 oz!.) pkg!. red raspberries, thawed
1 (8 3/4 oz!.) crushed pineapple
1 c!. sour cream
2 med!. bananas, sliced
1 c!. miniature marshmallows
1/2 to 1 c!. chopped walnuts
Dissolve Jello, sugar and salt in boiling water!. Drain raspberries and pineapple, reserve 3/4 cup of combined syrup!. Add measured syrups to gelatin!. Chill until very thick!. Then whip until fluffy and about double in volume!. (To shorten the chilling and beating times, chill the gelatin until slightly thickened!. Then place the bowl of gelatin in another bowl of ice and water before starting to beat!.)
Beat sour cream until smooth, fold into gelatin mixture!. Then stir in fruits, marshmallows, and walnuts!. Chill 15 minutes and then stir and spoon into a 2- quart mold or bowl!. Chill until firm!. Unmold and spoon into dessert dishes before serving!. Makes about 7 cups or 8-10 servings!.
NOTE: This delicious dessert is so rich and full of fruit that it has a rather soft set!. Therefore, a shallow mold is most satisfactory!.
************************
CHERRIES AND KIWI FRUIT
1 cup dark sweet cherries, pitted
4 kiwi fruit, pared
3/4 cups coconut cream
3/4 teaspoon lemon peel, finely shredded
fresh mint for garnishing (optional)
Wash and slice the kiwi fruit into 1/4" thick slices!.
Wash, stem, and pit the cherries!.
Set out 6 dessert dishes and portion the kiwi fruit equally for each dish!. Arrange cherries over kiwi slices!.
In a measuring cup, add 3/4 coconut cream!. Stir in freshly shredded lemon peel (Note: be sure not to include any of the white portion of the peel or it will be bitter)!.
Pour coconut cream mixture over the fruit, dividing among the 6 servings!.
Garnish with additional pitted dark sweet cherries, and a sprig of fresh mint, if desired!.Www@FoodAQ@Com
Fruit and Cream Delight (also called lab-e-shirin)
Ingredients:
1 apple chopped
4-5 banana or according to your desire
? cup pineapple chopped
2 different color of fruit jelly powder
750 gm milk
1 cup fresh cream
2 tbspn corn flour
Sugar to taste
Procedure:
1!. Boil milk and add sugar in it!.
2!. Dissolve corn flour in ? cup water!.
3!. When sugar completely dissolves in milk, add corn flour paste in the milk and stir continuously so that lumps are not formed!. The milk start to thick, remove the pan from the stove after 5 minutes!.
4!. Pour the batter in the deep bowl and stir continuously to avoid forming layer on the top of batter and let the batter cool!.
5!. Add fresh cream in the batter and mix well!.
6!. Add all the vegetables in the mixture and leave in the freeze for few minutes!.
7!. Make jelly of different colors and cut in square shapes!.
8!. Add the all the jelly in the fruit and milk mixture and leave in freeze to chill!.
Serving: Sprinkle orange powder on the mixture and some sweet color syrup!.
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Ingredients:
1 apple chopped
4-5 banana or according to your desire
? cup pineapple chopped
2 different color of fruit jelly powder
750 gm milk
1 cup fresh cream
2 tbspn corn flour
Sugar to taste
Procedure:
1!. Boil milk and add sugar in it!.
2!. Dissolve corn flour in ? cup water!.
3!. When sugar completely dissolves in milk, add corn flour paste in the milk and stir continuously so that lumps are not formed!. The milk start to thick, remove the pan from the stove after 5 minutes!.
4!. Pour the batter in the deep bowl and stir continuously to avoid forming layer on the top of batter and let the batter cool!.
5!. Add fresh cream in the batter and mix well!.
6!. Add all the vegetables in the mixture and leave in the freeze for few minutes!.
7!. Make jelly of different colors and cut in square shapes!.
8!. Add the all the jelly in the fruit and milk mixture and leave in freeze to chill!.
Serving: Sprinkle orange powder on the mixture and some sweet color syrup!.
-called-lab!.html" rel="nofollow">http://best-cuisine!.blogspot!.com/2008/04!.!.!.Www@FoodAQ@Com
Rustic Pear Tart
Ingredients:
* 1-1/3 cups all-purpose flour
* 3 tablespoons sugar
* 1/4 teaspoon salt
* 7 tablespoons cold butter, cubed
* 2 to 3 tablespoons cold water
* FILLING:
* 3/4 cup sugar
* 1/4 cup slivered almonds, toasted
* 1/4 cup all-purpose flour
* 1-1/2 teaspoons dried grated lemon peel
* 1/2 to 3/4 teaspoon ground cinnamon
* 4 medium ripe pears, peeled and sliced
* 1 tablespoon butter
* TOPPING:
* 1 egg white
* 1 teaspoon water
* 1 tablespoon coarse sugar
* GLAZE (optional):
* 1/4 cup confectioners' sugar
* 1-1/2 teaspoons milk
* 1/4 teaspoon vanilla extract
* 1/4 cup slivered almonds, toasted
Directions:
In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly!. Gradually add water, tossing with a fork until dough forms a ball!. Roll out to a 14-in!. circle!. Transfer pastry to a 14-in!. pizza pan!.
In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon!. Add pears; toss to coat!. Spoon over the pastry to within 2 in!. of edges; dot with butter!. Fold edges of pastry over pears!. For topping, beat egg white and water!. Brush over pastry; sprinkle with coarse sugar!. Bake at 375° for 45-50 minutes or until golden brown!.
For glaze, combine the confectioners' sugar, milk and vanilla!. Pour over warm tart!. Sprinkle with almonds!. Cool on a wire rack!. Store in the refrigerator!. Yield: 10 servings!.Www@FoodAQ@Com
Ingredients:
* 1-1/3 cups all-purpose flour
* 3 tablespoons sugar
* 1/4 teaspoon salt
* 7 tablespoons cold butter, cubed
* 2 to 3 tablespoons cold water
* FILLING:
* 3/4 cup sugar
* 1/4 cup slivered almonds, toasted
* 1/4 cup all-purpose flour
* 1-1/2 teaspoons dried grated lemon peel
* 1/2 to 3/4 teaspoon ground cinnamon
* 4 medium ripe pears, peeled and sliced
* 1 tablespoon butter
* TOPPING:
* 1 egg white
* 1 teaspoon water
* 1 tablespoon coarse sugar
* GLAZE (optional):
* 1/4 cup confectioners' sugar
* 1-1/2 teaspoons milk
* 1/4 teaspoon vanilla extract
* 1/4 cup slivered almonds, toasted
Directions:
In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly!. Gradually add water, tossing with a fork until dough forms a ball!. Roll out to a 14-in!. circle!. Transfer pastry to a 14-in!. pizza pan!.
In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon!. Add pears; toss to coat!. Spoon over the pastry to within 2 in!. of edges; dot with butter!. Fold edges of pastry over pears!. For topping, beat egg white and water!. Brush over pastry; sprinkle with coarse sugar!. Bake at 375° for 45-50 minutes or until golden brown!.
For glaze, combine the confectioners' sugar, milk and vanilla!. Pour over warm tart!. Sprinkle with almonds!. Cool on a wire rack!. Store in the refrigerator!. Yield: 10 servings!.Www@FoodAQ@Com
strawberries with balsamic and black pepper
baked apples stuffed with oatmeal,cinnamon,butter and brown sugar and then drizzled with creme anglaise
BBQ peaches or pineapple slices
bananas fosterWww@FoodAQ@Com
baked apples stuffed with oatmeal,cinnamon,butter and brown sugar and then drizzled with creme anglaise
BBQ peaches or pineapple slices
bananas fosterWww@FoodAQ@Com
Sure--Apple crisp--just cook down apples with sugar, brown sugar, cinnamon--add a little water!. Makes your home smell wonderful!! Then just make a crisp topping and bake off!.Www@FoodAQ@Com
baked apples with cinnomon sugar,tad of nutmeg, !. !. !.you'll think of the rest!Www@FoodAQ@Com
fresh strawberry pie is my favorite!.!.!.you can get the recipe for free at www!.recipezaar!.com!. as a matter of fact, i'm going to Bakers Square to get me one later on today!.Www@FoodAQ@Com
http://allrecipes!.com/Recipes/Desserts/M!.!.!.Www@FoodAQ@Com
fresh berries with cream sauce chilled or w/ ice cream!.Www@FoodAQ@Com
you ask for it !!!!! ha ha ha
Pastry
175g (6oz) plain flour
25g (1oz) caster sugar
75g (3oz) unsalted butter, chilled & diced
1 medium egg yolk
2-3 tbsp icy cold water
Pinch of salt
Apple Filling
75g (3oz) unsalted butter
175g (6oz) caster sugar
1!.35kg (3lb) dessert apples, ideally Cox?s Orange Pippin or Granny Smith
Make the pastry by hand or in a food processor!.
By Hand
Aerate the flour by sifting the flour and salt together, through a sieve into a large mixing bowl!.
Add the butter or margarine and using only your fingertips, lightly rub it into the flour until the mixture resembles fine breadcrumbs!.
Sprinkle on the cold water, a little at a time, and using a rounded knife tip, mix to form a stiff dough, which will leave the bowl cleanly!. (You may not need to use all of the water or may need a few extra drops!.)
Remove the dough from the bowl and knead it a little to make it smooth and even!. Wrap it in Clingfilm and chill in the fridge for 30 minutes ? this prevents shrinking during cooking!.
Using a Food Processor
The secret here is to not over-process and overheat the pastry, which makes it oily!. The metal blade should be used!. Sieve the flour and salt into the bowl of the processor and mix by pulsing 2 or 3 times!.
Add the cold butter or margarine and pulse or run at medium speed until the mixture just forms fine crumbs (about 5 ? 10 seconds)
With the processor running slowly, add the cold water, a tablespoon at a time, through the feed tube ? the mixture should just bind together in less than a minute!. Don't over-process and stop immediately the mixture forms a ball!.
If the mixture doesn't bind, add a little extra cold water, 1 teaspoon at a time, until it binds!. Remove the dough from the bowl; wrap it in Clingfilm and chill in the fridge for 30 minutes? this prevents shrinking during cooking!.
Now preheat the oven to 220? C (Gas mark 7)!.
Preparing the Apples
Cut the butter into thin slices and arrange to cover the base of the Tatin Pan completely!. Sprinkle over the sugar, to make an even layer!.
Peel, core and halve the apples!. Arrange them in the pan, on top of the butter and sugar, so that the apple halves stand up vertically, on their sides!. Pack them in tightly, so that they hold each other up while cooking!.
Put the Tatin Pan on the hob and heat to moderate heat!. Cook for 20 ? 30 minutes, until the butter and sugar have formed a richly coloured caramel and all the moisture from the apples has evaporated (all the steaming will have stopped)!. Remove from the heat!.
Covering the Apples
Roll out the pastry dough on a lightly floured surface to a circle about the same size as the top rim of the pan!. Lay the pastry around a rolling pin and place it over the cooked apples to cover them completely!.
Tuck the edges of the pastry down inside the pan and then prick the pastry lid all over with a fork!.
Bake for 20 ? 30 minutes or until golden brown and crisp!. Remove from oven and allow to cool for 5 minutes!. Loosen the pastry edges and turn out the tart, upside down, so that the pastry becomes the base, under the apples!.
Serve warm or at room temperature with ice cream, or crθme fraξche!.
Apple Tart TatinWww@FoodAQ@Com
Pastry
175g (6oz) plain flour
25g (1oz) caster sugar
75g (3oz) unsalted butter, chilled & diced
1 medium egg yolk
2-3 tbsp icy cold water
Pinch of salt
Apple Filling
75g (3oz) unsalted butter
175g (6oz) caster sugar
1!.35kg (3lb) dessert apples, ideally Cox?s Orange Pippin or Granny Smith
Make the pastry by hand or in a food processor!.
By Hand
Aerate the flour by sifting the flour and salt together, through a sieve into a large mixing bowl!.
Add the butter or margarine and using only your fingertips, lightly rub it into the flour until the mixture resembles fine breadcrumbs!.
Sprinkle on the cold water, a little at a time, and using a rounded knife tip, mix to form a stiff dough, which will leave the bowl cleanly!. (You may not need to use all of the water or may need a few extra drops!.)
Remove the dough from the bowl and knead it a little to make it smooth and even!. Wrap it in Clingfilm and chill in the fridge for 30 minutes ? this prevents shrinking during cooking!.
Using a Food Processor
The secret here is to not over-process and overheat the pastry, which makes it oily!. The metal blade should be used!. Sieve the flour and salt into the bowl of the processor and mix by pulsing 2 or 3 times!.
Add the cold butter or margarine and pulse or run at medium speed until the mixture just forms fine crumbs (about 5 ? 10 seconds)
With the processor running slowly, add the cold water, a tablespoon at a time, through the feed tube ? the mixture should just bind together in less than a minute!. Don't over-process and stop immediately the mixture forms a ball!.
If the mixture doesn't bind, add a little extra cold water, 1 teaspoon at a time, until it binds!. Remove the dough from the bowl; wrap it in Clingfilm and chill in the fridge for 30 minutes? this prevents shrinking during cooking!.
Now preheat the oven to 220? C (Gas mark 7)!.
Preparing the Apples
Cut the butter into thin slices and arrange to cover the base of the Tatin Pan completely!. Sprinkle over the sugar, to make an even layer!.
Peel, core and halve the apples!. Arrange them in the pan, on top of the butter and sugar, so that the apple halves stand up vertically, on their sides!. Pack them in tightly, so that they hold each other up while cooking!.
Put the Tatin Pan on the hob and heat to moderate heat!. Cook for 20 ? 30 minutes, until the butter and sugar have formed a richly coloured caramel and all the moisture from the apples has evaporated (all the steaming will have stopped)!. Remove from the heat!.
Covering the Apples
Roll out the pastry dough on a lightly floured surface to a circle about the same size as the top rim of the pan!. Lay the pastry around a rolling pin and place it over the cooked apples to cover them completely!.
Tuck the edges of the pastry down inside the pan and then prick the pastry lid all over with a fork!.
Bake for 20 ? 30 minutes or until golden brown and crisp!. Remove from oven and allow to cool for 5 minutes!. Loosen the pastry edges and turn out the tart, upside down, so that the pastry becomes the base, under the apples!.
Serve warm or at room temperature with ice cream, or crθme fraξche!.
Apple Tart TatinWww@FoodAQ@Com