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
Make This Apple Pie Filling for your Pies & Tarts
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Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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Easy Apple Turnover Recipe | Simple Glaze for Apple Turnovers
Homemade Apple Turnovers with a filling that tastes like Apple Pie recipe in flaky puff pastry dough. This is one of the easiest apple desserts and can even be made ahead.
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APPLE TURNOVER INGREDIENTS:
►1 lb puff pastry (2 sheets)
►1 Tbsp all-purpose flour for dusting
►1 1/4 lb Granny Smith apples (3 medium)
►1 Tbsp unsalted butter
►1/4 cup brown sugar lightly packed
►1/2 tsp ground cinnamon
►1/8 tsp salt
►1 egg+ 1 Tbsp water for egg wash
FOR THE GLAZE:
►1/2 cup powdered sugar
►1-2 Tbsp heavy whipping cream
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The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
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EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup of water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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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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Easy Apple Turnovers Recipe
This Easy Apple Turnovers recipe takes minutes to make and stars the best apple pie filling tucked inside buttery puff pastry pockets.
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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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