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