Granny Smith Tart
(recipe by Jerry Burns)
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Pre-bake the tart shell for 10 minutes in a 350 degree oven.
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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.
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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.
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Bake for 40 minutes, or until the crust is lightly browned.
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Brush with warmed glaze, and server either warm or cold.
Pecan Tart Crust
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1 c. powdered sugar
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2T lightly beaten egg
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2 1/2 c. all purpose flour
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3/4 c. finely ground pecans
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1/2 lb. unsalted butter, at room temp
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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.
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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. )
NOTE: If mixing by hand, work butter into the flour, then add sugar,
egg, and last, the nuts. Mix to a uniform consistency
Yields THREE tart shells.
Yogurt Custard
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1/3 c. plain yogurt
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2 large egg yolks, lightly beaten
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1/3 c. granulated sugar
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3T all-purpose flour
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1 1/2 t vanilla
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1/4 t ginger powder
Mix all ingredients until smooth
Apricot Glaze
Mix 1/2 c. apricot preserves with 1t. Grand Marnier (or water) in a
saucepan, and bring to a boil. Strain and cool