Granny Smith Tart
(recipe by Jerry Burns)
Pre-bake the tart shell for 10 minutes in a 350 degree oven.
Peel, core, and halve the apples. Slice them in half, top to bottom.
Lay the apple halves on a cutting board, cut side down. Slice them
into thin (1/8 inch) slices, cutting parallel to the apple's equator.
Each slice will resemble an arc, with the core hole at the center.
Now, stand the slices on their flat edges. Pointing them toward the
center of the tart, arrange them in a circle around the outside edge of
the crust. Arrange any left-over slices in the center, forming a
flower by making smaller circles toward the center. Pour the custard
into the tar, between the apples.
Bake for 40 minutes, or until the crust is lightly browned.
Brush with warmed glaze, and server either warm or cold.
Pecan Tart Crust
1 c. powdered sugar
2T lightly beaten egg
2 1/2 c. all purpose flour
3/4 c. finely ground pecans
1/2 lb. unsalted butter, at room temp
NOTE: If mixing by hand, work butter into the flour, then add sugar,
egg, and last, the nuts. Mix to a uniform consistency
Mix all ingredients, except the egg, in a food processor, until it turns
mealy. Then, add the egg, and process until it forms a ball.
Press the dough into a tart pan. (If you have difficulty working
with the dough, try covering it with a sheet of plastic wrap, and then
roll it with a straight-sided glass. Finish shaping it with your
fingers, after removing the plastic wrap. )
Yields THREE tart shells.
Mix all ingredients until smooth
1/3 c. plain yogurt
2 large egg yolks, lightly beaten
1/3 c. granulated sugar
3T all-purpose flour
1 1/2 t vanilla
1/4 t ginger powder
Mix 1/2 c. apricot preserves with 1t. Grand Marnier (or water) in a
saucepan, and bring to a boil. Strain and cool