Sentences with phrase «tart apple filling»

With a buttery, crispy cookie outside and sweet, tart apple filling, they are a light way to give in to your sweet tooth without doing in your diet.

Buttery shortbread topped with a tart apple filling, then drizzled with salted caramel and all sprinkled with a brown sugar crumble.

Buttery shortbread topped with a tart apple filling, then drizzled with salted caramel and sprinkled with a brown sugar crumble.

Not exact matches

Rustic Apple Tart — the best and easiest apple tart recipe ever with buttery and the flakiest crust and sweet apple filApple Tart — the best and easiest apple tart recipe ever with buttery and the flakiest crust and sweet apple filapple tart recipe ever with buttery and the flakiest crust and sweet apple filapple filling.

A tart apple gives the pie a much needed bite, and the sweetness from an apple like a fuji is not really needed thanks to the sugar already added into the filling.

I don't love things that are too sweet, but I just felt like it was a little on the very tart side and needed something to cut it; however, it could have been the apples, so next time I make it, I will taste the filling once cooked and add additional sugar as needed to ensure the ratio is accurate.

Filling: 2 pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced 2 tablespoons (30 grams) unsalted butter, melted 5 tablespoons (65 grams) sugar

This apple - blackberry pie filling is by turns tart, sweet, and juicy — pie perfection with an easy, flaky crumb topping.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brFill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brfill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

We took all the flavors that we love from our favorite Thanksgiving dessert and instead of filling up a pie shell, we stuffed them inside of a tart, Granny Smith apple.

Enliven the taste of fall desserts like apple crisp or pear tart by adding 1 teaspoon chopped thyme to the filling.

The first few times I made this paleo tart crust, we had it with apple filling.

The jonagold apples I found must have been big because it took less than 4 to fill the tart (I used the same pan listed).

I made it with the apple tart filling and it was super tasty.

Those summers were filled with some of my most cherished memories: picking fragrant wild blackberries and raspberries in the woods with which we prepared large batches of jam, and helping to thinly slice apples for my grandmother's perfectly arranged apple tart.

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

Apple tarts aren't anything new, but here I combined my mom's favorite nut, the macadamia, to create a frangipane - type filling.

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)

Spread the filling in the prepared tart shell and arrange the apples on top of the filling.

You might want to use a sweeter apple in place of the tart ones if you do reduce the sugar in the filling.

We like to use Granny Smith apples because they hold their shape and provide tart balance to the sweet filling.

I like to use apples that have a good balance of sweetness and acidity for the filling and I leave them unsweetened, which gives a nicely tart contrast to the sweet, glazed crust.

Gluten free Dutch apple pie is made with a simple pie crust on the bottom, filled with over 2 pounds of thinly - sliced, tart apples and topped with a warm crumble topping.

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The tart cranberries were a perfect compliment to the warm spiced apple filling.

Two different types of apples give you a mix of textures and an ideal sweet - tart filling.

Like a tuna melt's distant cousin, this grilled sandwich is filled with tender chicken, sweet and tart apples and melted cheese.

We like to use Granny Smith apples because they hold their shape and provide tart balance to the sweet filling.

Dried currants (raisins can be substituted), slivered almonds, and dried apricots fill the gaps between the apple chunks and additional apples on top create a flat surface for the pastry to sit on, which gives the tart a nicer shape when it is unmolded.

Creative additions: Slice a tart - sweet apple; cover chicken filling with the apple slices, or just dot the service with a few slices.