APPLE TART

APPLE TART

INGREDIENTS FOR THE DOUGH

1¼ cup flour
½ cup confectioner sugar
4 tbsp. cold unsalted butter
1/4 tsp. salt, if you use butter without salt
2 - tbsp. yogurt or sour cream

PREPARATION OF THE DOUGH

In a food processor, combine flour, sugar, salt and use the pulse bottom pressing it about 6 times.
Cut in  the butter and pulse the button until the mixture forms large, coarse crumbs.
Place the dough in between two pieces of l baking paper sheets or plastic wrap, and press the dough forming a 5" disk, and refrigerate it for about for about 35 minutes.
Lightly dust with flour the table surface. Pull the dough out the refrigerator and place it at working table and dust the top with flour.
With a rolling pin form an 11" round dough.
Put the rolling pin at the end of the dough and roll the dough around it.
Place the dough on top an 9" inches tart pan and unroll it.
Lightly press the dough to the bottom and sides of the tart pan.
With a fork pinch the bottom of the dough on several places and put it in freezer for 20 minutes.
Preheat the oven at 400° F and cook the dough for about 8 minutes. The dough will rise at the center. With a fork pinch it to let the air  out and the dough will fall back into the pan. Finish cooking the dough for another 8 minutes. Let it cool.

INGREDIENTS FOR THE APPLE FILLING

1 tbsp. butter
2 big apples. Smith or Fuji apples, peeled and diced.
2 big apples, Smith or Fuji apples, peeled and cut in wedges.
½ cup sugar
1tsp. cinnamon powder
¼ tsp. All Spice powder
¼ tsp. ground cloves
1½ tbsp. cornstarch
1 tbsp. lime juice
2 tbsp. apricot marmalade
2 tbsp. hot water

APPLE FILLING AND TART PREPARATION

Heat up  a saute and melt the butter
In the pan combine the diced apples with the sugar ( save 2 tbsp ) and 3/4 tsp cinnamon.
Cook the apples al dente and combine it with the cornstarch. Cook for a minute and let it cool.
Fill the tart with the cook apples.
Mix the apples with the lime juice and fan it on top of the cooked apples.
Combine the 2 tbsp of sugar with ¼ tsp. cinnamon, all spice powder and sprinkle on top of the fanned apples.
Preheat the oven at 375° F.
Cook the tart for about 18 minutes, just enough to cook the apples. Let it cool.
Dissolve the peach marmalade with the hot water. With a pastry brush dip it in the apricot marmalade and glace the top of the tart.
Serve room temperature, warm or hot.
 

BROWNIES

BROWNIES

PORTIONS: 24

INGREDIENTS

225 g. (8 oz.) chocolate with no sugar
250g. (9 oz.) sweet butter
5 eggs
3 cups sugar
1 tbsp. vanilla
1½ cups sifted flour
1 tsp salt
2½ cups chopped walnuts
PREPARATION
Place a cooking pot on the stove and using slow flame melt the chocolate with the butter together.
In a mixer beat the eggs, sugar and vanilla for 10 minutes.
Add to the mixer the melted chocolate with the butter, flour, salt and mix.
Add walnuts, mix again and put it in greased baking dish about the size 12" x 10" x 2"
Preheat the oven at 375°F - 190° C.
Bake the brownie for about 38 minutes.
Let it cool and cut it 4 pieces length wise ad 6 pieces width.

TART SHELL

TART SHELL

PORTIONS: 1 Shell (12 Portions)

INGREDIENTS
                               
½ cup confectioner sugar
1 ½ cups all purpose flour
1/4 lb unsalted butter
2 egg yolks

PREPARATION FOR TART SHELL
In the food processor combine, sugar, flour, butter and egg yolks.
Mix just enough to be able to form a ball.
Place the dough in the refrigerator for about half hour.
In a tart pan, about 10" in diameter and removable bottom, extend the dough, pressing with your fingers at the bottom and to the sides of the pan. Make sure you press well against the indentations of the tart pan.
If you prefer, you can dust  with flour the preparation table or parchment paper, and roll out the dough. Place the dough in the tart pan and follow the instructions given before.
Puncture the dough with a fork.
Place the dough in the freezer for 15 minutes before cooking
Cook the tart in a preheated oven at 350° F - 176° C for about 13 minutes, lightly browned. Let it cool.

NUTRITION FACTS PER SERVING
Calories           153.0       Monounsaturated Fat       2.6 g         Carbohydrate            17.0 g
Total fat              8.6 g     Cholesterol                     54.9 mg      Dietary Fiber              0.4 g
Saturated Fat       5.1 g    Sodium                              2.7 mg      Sugars                        5. 0 g
Polyunsaturated  0.5 g    Potassium                         22.3 mg     Protein                        2.1 g

STRAWBERRY AND BLUEBERRY TART WITH PASTRY CREAM FILLING

STRAWBERRY AND BLUEBERRY TART WITH PASTRY CREAM FILLING

PORTIONS: 12

INGREDIENTS

TART SHELL                                
½ cup confectioner sugar
1 ½ cups all purpose flour
1/4 lb. unsalted butter
2 egg yolks

PASTRY CREAM FILLING
2cups milk
1 lemon zest
1 tsp. vanilla extract
7 egg yolks
2/3 cups sugar
4 tbsp flour
1 tbsp. Caribbean coconut Rum
2 tbsp. unsalted butter

FRUIT
12 - 14 Strawberries
1 cup blueberries, cut in half

GLAZE
2 tbsp. lemon juice
2 tbsp. orange juice
1 tbsp. Quincy preserve
1/4 cup sugar
PREPARATION FOR TART SHELL
In the food processor combine, sugar, flour, butter and egg yolks.
Mix just enough to be able to form a ball. Place the dough in refrigerator for half  hour.
In a tart pan, about 10" in diameter and removable bottom, extend the dough, pressing with your fingers at the bottom and to the sides of the pan. Make sure you press well against the indentations of the tart pan.
Cook the tart in a preheated oven at 350° F - 176° C for about 13 minutes, lightly browned. Let it cool.

PREPARATION OF THE PASTRY FILLING
Heat up the milk almost to the boiling point.
Beat together in a bowl the egg yolks, sugar, lemon zest, vanilla extract ,flour and coconut Rum.
Very slowly add the milk to the egg yolk mix stirring continuously.
Put back in the pan the milk and egg yolks mix. At low flame and constantly stirring let the pastry sauce to thicken . Cook for about 3 more minutes after it thickens.
Stir in the butter and cover with a wrap to prevent a skin forming on top. Let it cool off completely and refrigerate it.

PREPARATION OF THE GLAZE

In a small pot, dissolve the Quincy preserve, the sugar with the lemon juice and orange juice.
Let  reduce the liquid a bit.

FINISHING THE TART
Fill up the tart with the pastry filling, almost to the edge.
Arrange the fruit over the custard, and glace it.

NUTRITION FACTS PER SERVING

Calories                 327.1          Monounsaturated Fat       4.1 g       Carbohydrate         44.2 g 
Total Fat                  14.1 g       Cholesterol                   165.8 mg    Dietary Fiber            1.3 g
Saturated Fat             7.9 g       Sodium                            29.4 mg    Sugars                    28.6 g
Polyunsaturated Fat   0.9 g       Potassium                       83.9 mg     Protein                     5.3 g

COCONUT AND CHOCOLATE SHAVINGS COOKIES

 

COCONUT AND CHOCOLATE SHAVINGS COOKIES

PORTIONS: 32 Cookies

INGREDIENTS

¼ lb. butter, unsalted

1½ cup sugar

7 egg yolks

1 tsp. vanilla extract

2¾ cups all purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

1 cup coconut

2 tsp. orange zest

¾ cups chocolate shavings

PREPARATION

Cream butter, sugar, egg yolks and vanilla until is fluffy.

In a separate bowl whisk together, flour, baking soda, cream of tartar.

Add the mix flour, coconut, orange zest, chocolate shavings to the creamed butter and mix well.

In a cooking tray with parchment paper or sprayed with cooking oil scoop out the dough with a tablespoon.

Preheat the oven at 350° F - 176° C.

Bake the cookies for about 15 minutes, at that time the cookies should start to get a little brown on top . Do not over cook.

PORTIONS: 32 Cookies

INGREDIENTS
¼ lb. butter, unsalted
1½ cup sugar
7 egg yolks
1 tsp. vanilla extract
2¾ cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 cup coconut
2 tsp. orange zest
¾ cups chocolate shavings

PREPARATION

Cream butter, sugar, egg yolks and vanilla until is fluffy.
In a separate bowl whisk together, flour, baking soda, cream of tartar.
Add the mix flour, coconut, orange zest, chocolate shavings to the creamed butter and mix well.
In a cooking tray with parchment paper or sprayed with cooking oil scoop out the dough with a tablespoon.
Preheat the oven at 350° F - 176° C.
Bake the cookies for about 15 minutes, at that time the cookies should start to get a little brown on top . Do not over cook.

NUTRITION FACTS PER COOKIE. BASED ON A 2,000 CALORIES DIET

Calories                 137.6        Monounsaturated Fat  1.5 g           Carbohydrate             20.3 g
Total Fat                    5.7 8    Sodium                       42.5 mg        Dietary Fiber               0.8 g
Saturated Fat             3.6 g     Potassium                  59.1 mg        Sugars                       11.3 g
Polyunsaturated Fat   0.3 g    Cholesterol                 52.7 mg        Protein                        2.0 g