26 November 2010

The Knave of Hearts Assuredly Would Have Stolen *This* Tart, & Maybe the Muffins, Too!

What does one make when hoping to give the lovely Thanksgiving gift of a baked good to one’s manfriend’s mother and vegan sister?  (Insert said ‘one’ dashing around, tugging on her blonde locks, trying to make this decision on Wednesday).  Well, with a multitude of sliced apples remaining from the classroom’s Grandparents’ Day festivities, an idea began to sparkle its way to the surface…how about some Carrot/Apple Muffins (vegan), and an Apple/Almond Tart (vegetarian)?!  Fantastico!

I’ll start with the tart, because it was:

a) absolutely divine

b) très facile! (very easy, my dears)

c) an opportunity to purchase my very first tart pan!  (Removable base superbly handy for serving!  Hurrah for Analon!)


Apple & Almond Custard Tart
(Everyday FOOD - Dec 2007)

-3/4c all-purpose flour (spooned & leveled)
-1/4t baking powder
-6T (3/4 stick) unsalted butter, room temp
-1/2c sugar
-1 large egg
-1/2t pure almond extract

-4T (1/2 stick) unsalted butter, room temp
-1/2c sugar
-1 large egg
-1 1/2t finely grated lemon zest and 1T fresh lemon juice (from 1 lemon)
-3T all-purpose flour (spooned & leveled)
-1/2c heavy cream
-1 Granny Smith apple, peeled, cored, & sliced 1/4" thick
-1/3c sliced, blanched almonds

1. Make crust: In a small bowl, whisk together flour and baking powder; set aside.  In a large bowl, using an electric mixer, beat butter & sugar until light and fluffy.  Ad egg and almond extract; beat until combined.  With mixer on low, add flour mixture; mix just until combined.

2.  Using an offset spatula or table knife, spread dough (it will be soft!) in a 9" removable-bottom tart pan, evenly covering bottom and sides.  Freeze for 20 minutes.

3.  Meanwhile, preheat oven to 350° and make filling: In a large bowl, using an electric mixer, beat butter & 1/4c sugar until light & fluffy.  Add egg & lemon zest; mix until combined.  With mixer on low, add flour and then cream; mix just until smooth (do not overmix).  Set aside.

4.  In  medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough.  Spread filling over apple; sprinkle with almonds and remaining 1/4c sugar.  Place tart pan on a rimmed baking sheet; bake until golden and set, 40-45 minutes.  Cool completely on a wire rack.

Yield = 8 (or…3.  Leave 1/2 of the tart with manfriend’s mother, taste one lil’ piece, observe manfriend feasting repeatedly upon the tart for next day…)
(Source: Jo-Ann Zador, South Surrey, British Columbia, Canada)


Vegan Apple-Carrot ‘Apple Pie’ Muffins

The recipe can be found at this website.  The egg-subsitute, Ener-G, can be found at Henry’s, Sprouts, and Whole Foods.  It would be great for gluten-free diets, as well!  Before you try this recipe, please note the following alterations:  I did cut the salt in half (used only 3/4t) as well as the baking soda (used only 2t).  Additionally, I substituted 1/2c of whole wheat flour for 1/2c of white, and used a little less oil and about 1/2c more applesauce.  In hindsight, I would only add about 1/4c more applesauce, but increasing the oven temperature to 400° and cook time to about 30 minutes.  The insides will be gooey, but will firm up quite a bit overnight, or while cooling.   Mmmm!  They’re just like little apple-pie muffins! 

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