Text 10544, 198 rader
Skriven 2014-03-04 07:44:00 av Dave Drum (74045.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Apple Of Your Eye #1
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Upside-Down Apple Tarts
 Categories: Desserts, Fruits, Pies
      Yield: 8 servings
 
MMMMM------------------------PASTRY CREAM-----------------------------
    1/2    Vanilla bean; split
           - lengthwise
  1 1/4 c  Whole milk
    1/3 c  Sugar; divided
  1 1/2 tb All-purpose flour
      1 tb Cornstarch
      1    Whole large egg
      1 lg Egg yolk
  1 1/2 tb Unsalted butter; in bits

MMMMM----------------------PASTRY & TOPPING---------------------------
      2 lb Golden Delicious apples
      1 lb Frozen all-butter puff
           - pastry; thawed
      3 tb Unsalted butter; melted
      3 tb Light corn syrup
      2 ts Water
 
  Equipment: a 6-inch-diameter bowl or plate; a 1 1/2-inch
  round cookie cutter; a 10-inch disposable pastry bag or
  sealable plastic bag
  
  Accompaniment: vanilla ice cream
  
  Jacques Maximin claims he never served these tartes fines
  aux pommes at Chantecler restaurant at the famed Hôtel
  Négresco. Jacques Torres, Maximin’s pastry chef for eight
  years, insists they were consistently on the menu. All
  that matters to us, though, is that the classic combination
  of warm apple and flaky pastry becomes new again in these
  light, simple tarts.
  
  Make pastry cream: Scrape seeds from vanilla bean with tip
  of a paring knife into a small heavy saucepan. Add pod, milk,
  and 3 Tbsp sugar and bring just to a boil, whisking to dissolve
  sugar.
  
  Meanwhile, whisk together flour, cornstarch, remaining sugar,
  and a pinch of salt in a bowl. Whisk together whole egg and
  yolk in another bowl, then whisk in flour mixture until smooth.
  
  Add one third of hot milk mixture to yolk mixture (to temper)
  in a slow stream, whisking, then add to milk mixture remaining
  in saucepan, whisking. Bring custard to a boil over medium heat,
  whisking, then boil, whisking, 2 minutes. Remove from heat and
  stir in butter until melted.
  
  Transfer pastry cream to a bowl and chill, its surface covered
  with wax paper, until no longer hot, at least 30 minutes.
  
  Make tarts: Preheat oven to 400°F with racks in upper and
  lower thirds. Line 2 large baking sheets with parchment paper.
  
  Peel and core apples, then cut into 1/8-inch-thick wedges.
  
  Roll out pastry on a lightly floured surface with a lightly
  floured rolling pin 1/8 inch thick and cut out 8 (6-inch)
  rounds using inverted bowl or plate as a guide. Punch out
  center of each round with cookie cutter and transfer to
  baking sheets.
  
  Discard vanilla pod and transfer pastry cream to pastry bag.
  Snip a 1/3-inch opening and pipe pastry cream onto pastry in
  a ring around center (there will be some cream left over).
  Arrange overlapping apple slices on pastry, covering the
  cream, then brush with melted butter.
  
  Bake tarts, switching position of sheets halfway through,
  until edges of apples are pale golden, about 15 minutes.
  
  Meanwhile, stir together corn syrup and water until smooth.
  
  Remove baking sheets from oven and flip each tart over with
  a large spatula. Generously brush pastry with some of corn
  syrup mixture.
  
  Continue to bake, switching position of sheets halfway through,
  until pastry is shiny and golden, about 15 minutes more. Cool
  10 minutes.
  
  Serve tarts, pastry side up, warm or at room temperature.
  
  Cooks’ notes:
  
  Pastry cream can be chilled up to 3 days. Stir before using.
  
  Pastry can be rolled out and cut 1 week ahead and frozen,
  tightly wrapped in plastic wrap. Do not thaw.
  
  Tarts can be baked 4 hours ahead. Reheat in a 350°F oven 5
  to 10 minutes.
  
  Adapted from Jacques Maximin & Jacques Torres
  
  October 2008 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Cobbler
 Categories: Pies, Booze, Fruit
      Yield: 8 servings
 
    1/2 c  Golden raisins
    1/2 c  Calvados
  3 1/2 lb Gala apples
  1 1/2 tb Fresh lemon juice
      4 tb Unsalted butter
    3/4 c  Granulated sugar
  1 1/2 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt; rounded
    3/4 c  + 1 tb heavy cream; divided
  1 1/2 tb Turbinado sugar; for
           Sprinkling
 
  Equipment: a well-seasoned 10-inch cast-iron skillet; a 2 1/4"
  round cookie cutter
  
  Accompaniment: heavy cream
  
  Like a classic tarte Tatin, this cobbler begins with apples
  being caramelized in a rich mix of butter and sugar, but
  we've upped the ante by adding apple brandy and raisins.
  Tender biscuit rounds take the place of traditional pastry
  to create a true home-style dessert. (And a drizzle of cream
  never hurts.)
  
  Simmer raisins and Calvados in a small saucepan over medium
  heat until liquid is reduced to 3 tablespoons, about 4 mins.
  Remove from heat and let macerate, covered, 30 minutes.
  
  Meanwhile, preheat oven to 425°F with rack in middle.
  
  While raisins macerate, peel and core apples, then cut into
  1-inch pieces. Toss with lemon juice.
  
  Melt butter in skillet and sprinkle granulated sugar evenly
  over it. Add apples along with raisins and Calvados (skillet
  will be full). Cook apples over medium-high heat, without
  stirring, until juices are deep golden and bubbling, 18 to
  23 minutes (don't worry if juices color unevenly). Transfer
  skillet to oven and bake, uncovered, 20 minutes.
  
  Make biscuit topping while apples bake: Stir together flour,
  baking powder, and salt, then add 3/4 cup cream and stir
  just until a dough forms. Gather dough into a ball and
  transfer to a lightly floured surface. Gently knead 6 times,
  then pat dough into an 8-inch round. Cut out as many rounds
  as possible with lightly floured cutter. Gather scraps and
  pat out, then cut out more rounds. (You will have about 12.)
  
  Assemble and bake cobbler: Arrange biscuits on apples about
  1/2 inch apart and brush tops with remaining tablespoon cream.
  Sprinkle with turbinado sugar and bake until biscuits are
  puffed and golden, about 15 minutes. Cool in skillet 20 mins
  before serving.
  
  Cooks' notes: Cobbler is best when freshly made but can be
  baked 3 hours ahead and reheated in a 350°F oven.
  
  Recipe By Ruth Cousineau
  
  February 2008 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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