How To make Granny Smith Applesauce Tarts
FOR THE APPLESAUCE:
6 lg Granny Smith apples
2 tb Unsalted butter
1 tb Fresh lemon juice
2 tb Honey
FOR THE PAStrY:
3/4 c Solid vegetable shortening
1/4 c Boiling (not just hot) water
1 tb Milk
1 tb Sugar
2 c All-purpose flour, sifted
Peel and core the apples; cut into thin slices, to thicker than 1/4". Put the apples, butter, lemon juice and honey in a heavy saucepan with a lid. (Don't try using a lightweight pan; you need a heavy pan that conducts heat well.) Cover tightly; cook over high heat for 10 minutes. Uncover. Stir to break up the apples into a smooth sauce. If necessary, keep cooking until the applesauce is completely smooth, stirring frequently to prevent burning or sticking. Set aside to cool. (You may cook the applesauce in advance and refrigerate. Bring back to room temperature before serving.) Put the shortening in a large bowl. Add the boiling water. Stir quickly to make a smooth mixture. Stir in the milk and sugar. Add the flour, 1/2 cup at a time, mixing well after each addition, until you have used a total of 1 1/2 cup flour. After that, add flour only until the dough clings together stiffly. Form the dough into a ball. Flatten between sheets of wax paper, or wrap in plastic wrap and refrigerate for at least 1 hour, to allow the dough to "relax." After 15 minutes before you are ready to prepare the tart shells, remove the dough from the refrigerator. Let it soften slightly. Roll out the dough, either on a floured surface or between sheets of wax paper, to a thickness of 1/8". Cut into six 4" circles, using a plastic lid (such as that of the shortening can) or a cardboard template as a guide. (You may save any leftover dough, well-wrapped, in the freezer for up to 6 weeks.) Preheat the oven to 400'F. Turn a standard muffin tin upside down and gently drape a circle of dough down the muffin shape, pressing in place lightly. Repeat with the remaining dough circles, making certain the shells don't touch one another (if possible, use a 12-muffin tin and skip spaces so the tart shells don't touch.) Bake the shells for 12-14 minutes, or until they're golden brown. Allow the shells to cool slightly before gently removing them from the muffin tin to finish cooling right side up on a wire rack. (You may prepare the tart shells one day ahead and store in a covered container.) At serving time, fill each shell with 1/3 cup room-temperature applesauce. If desired, drizzle with additional honey. You also may warm the tarts briefly in the oven - 5 minutes at 350'F. (If you'd like to gild the lily, serve with a scoop of vanilla frozen yogurt or low-fat "ice cream.") Per serving: 487 calories, 5 grams protein, 74 grams carbohydrates, 6 grams fiber, 20.4 grams fat (6.4 grams saturated), 3 milligrams sodium.
How To make Granny Smith Applesauce Tarts's Videos
How to make Apple Pie Filling #shorts #bakingshorts #applepiefilling
How to make an apple pie filling.
Peel and core your apples. Cut into 1/2 inch chunks.
Mix the lemon juice and cornstarch together before adding.
Granny Smith recommended in the recipe but I used locally picked apples from a farm nearby. No idea what kind as I didn’t pick them, so thanks Sarah for the apples.
Ingredients:
6 large Granny Smith apples
3 tablespoons butter
¼ cup fresh lemon juice
1 tablespoon cornstarch
½ cup granulated sugar
½ cup brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Recipe from
Vintage-2011- Applesauce Pie/Granny Smith - RV KITCHEN
RV KITCHEN
Description
This video highlights a good method to prepare a basic enclosed American pie. Most apple pies do not have applesauce added to them, but this version has both Granny Smith apples and a substantial amount of Granny Smith applesauce in it. A good French pie dough is used here (pate brisee) but can be substituted by a number of different available pie dough formulas that can produce similar results.
In this video you'll see pie dough (pate brisee) rolled out and anchored into a pie pan. You'll also see sliced apples, applesauce, praline, lemon zest, flour and cornstarch tossed together, placed into the pie pan, covered & sealed with pie dough and baked in the oven until done. The pie is then allowed to cool, then sliced and transferred to a dessert plate along with custard sauce and whipped cream. It's then sprinkled with cinnamon sugar and dusted with powdered sugar and presented to you, for your inspection.
Highlights
Yield: 8-10 portions
Hands on Preparation Time: 30 minutes
Total Preparation Duration: 5-6 hours
Ingredients
5 whole Granny Smith apples - peeled, cored and sliced a little thicker than thin
1-1/4 cups applesauce - the equivalent of five apples
1-1/2 batches pate brisee
1 whole lemon (zest of)
1-2 teaspoons ground cinnamon
1 whole egg - mixed with 1 tablespoon of water
1 cup praline - finely chopped - Optional ingredient
3-4 tablespoons all purpose flour
2-3 tablespoons cornstarch
2-3 tablespoons cinnamon sugar - (equal parts cinnamon & granulated sugar mixed together)
2 teaspoons ground cinnamon - Optional ingredient
1-2 cups creme anglaise - Optional garnish
2-3 cups freshly whipped cream - Optional garnish
2 tablespoons granulated sugar
Method
Place the sliced apples, the zest of one lemon, applesauce, praline, 2 tablespoons of the flour and the cornstarch into a mixing bowl. Wearing gloves, mix this thoroughly together by hand and set it aside.
On a lightly floured surface roll out half of the pie dough and anchor it into the pie pan. Prick the bottom of the pan 6-8 times with the tines of a fork. Sprinkle 1 tablespoon of flour on to the pie dough along with 1 tablespoon of cinnamon sugar. Pack the apple mixture into the pie shell and set it aside. Roll out the other half of the pie dough and lay it over the top of the apples. Cut/trim the perimeter of the dough's along the edge of the pie pan removing the excess over lapping dough. Now remove the top custom cut piece of dough and use the egg & water mixture to brush the circular edge where the dough's meet. Return the top piece of dough to the pie and roll & tuck the dough's together all the way around the pie pan by hand, effectively sealing the dough's together. Again, crimp the entire perimeter with your fingers one more time to seal the dough's together even tighter. Cut 3-5 one inch knife slashes around the top of the dough. Egg wash all of the exposed pastry and sprinkle with a little of the cinnamon sugar. Place the pie on a rack inside a 375 degree oven for approximately 75 minutes or until you're satisfied the bottom piece of dough has been cooked. Remove when done and allow the pie to cool on a cooling rack for 3-5 hours or in the fridge before removing any slices of pie from the pan.
This pie is completed.
Final Assembly
Cut the individual slices of the pie to reflect the amount of portions you want to get from it. I think eight is a good number for this size pie but you could cut ten because the slices are fairly think & tall. I recommend serving the slices with freshly whipped cream next to them, either sweetened or un-sweetened and a creme anglaise sauce. The creme anglaise can be plain vanilla, rum, butterscotch, cinnamon flavored etc... I also sprinkled cinnamon sugar on the plate and dusted the top of the slice with a little powdered sugar.
Storage Specifications
You can store this pie covered in the fridge for two days without hesitation. I'm not particularly fond of ice cold pie and would probably recommend that the slices be tempered or slightly warmed before being served. I do not recommend freezing this finished pie, even though you can. If you want to freeze this pie I recommend that you do it before it's baked. Under those circumstances you can freeze this pie for 4-6 weeks without hesitation.
SPECIAL INGREDIENTS I MAY HAVE USED IN THIS VIDEO:
My Pie & Tart Dough/Pate a Foncer Fine Video:
OR YOU CAN USE THIS PIE DOUGH
My Pie & Tart Dough/Short Crust Video:
My Creme Anglaise/Classic Sweet Custard Sauce Video:
My Almond Praline Video:
My Applesauce/Granny Smith Video:
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Apple Tart by Cedric Grolet I 세드릭 그롤레 사과 타르트 I On The Table
#AppleTart #OnTheTable #CedricGrolet
Hello!
This time, I made an apple tart recipe by Cedric Grolet.
It is made with Pâté Sucrée, Frangipane (Almond Cream) and Granny Smith Apple Marmalade.
I hope you guys enjoy this video!
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Yield: 20 cm tart ring
Components
*Pâté Sucrée
-Butter 111g
-Powdered Sugar 97g
-Almond Flour 34g
-Salt 3g
-Egg 55g
-Pastry Flour 256g
*Frangipane
-Butter 75g
-Sugar 75g
-Almond Flour 75g
-Eggs 75g
*Granny Smith Marmalade
-Granny Smith Apple 7 ea (approx. 1300g)
-Lemon Juice 25g
*Lemon Syrup
-Sugar 200g
-Water 200g
-Lemon Juice 60g
*Egg Wash
-Egg Yolk 50g
-Heavy Cream 12g
*Gala Apples 6-7 ea
*Melted Butter
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Email: onthetableofficial@gmail.com
French Apple Tart Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a French Apple Tart. This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust (Pate Sucree) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices.
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Gordon's Guide To Apples | Gordon Ramsay
With summer quickly approaching, here's a quick guide to apples and some delicious recipes to try.
#GordonRamsay #Cooking #Food #Apples
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ cup (115 g) unsalted butter
1 ¼ cups (115 g) regular rolled oats
1/3 cup (50 g) whole wheat flour
½ cup (100 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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