Carefully fold the cream and egg whites into
the cooled apple mixture.
Take 1 Tablespoon of
cooled apple mixture and place in the center of dough circle.
Top with
cooled apple mixture, spread evenly.
Fold in
the cooled apple mixture.
Not exact matches
Once the
apples are done, transfer them back to a large bowl and let them
cool slightly before adding the cornstarch
mixture.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter,
apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it
cool down slightly / Combine sliced potatoes,
apples, and onion
mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
When the flames subside, scrape the
apple - onion
mixture into a blender and let
cool to room temperature.
Adjust heat to slow simmer and cook uncovered until carrots and
apple are tender, about 30 minutes / Turn off heat and allow mix to
cool a bit / Purée
mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.
To assemble the full tart, place the finely sliced
apples into the tart shell and spoon over the
apple / elderflower
mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the
mixture has started to set and then allow to
cool before serving
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a
cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the
apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced
apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange
apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the
apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Dip each
apple into the liquid caramel, immediately roll in the pistachio
mixture and set aside on parchment paper to
cool.
Set aside and let the
apple mixture cool to room temperature.
I roasted the
apples (cut them smaller than recommended since the hand - mixing would keep the pieces intact) and let them
cool, and set my flour
mixture aside in a bowl.
After the
mixture cools, I strained out the herbs and used 1 cup for the clay recipe and 1 cup for the final rinse with 1 tablespoon of
apple cider vinegar added.