Yesterday was my birthday, so I decided to keep it easy, and to still create a yummy dessert. I had a tart crust in the freezer, so I thawed it, rolled it to an oval shape, placed it on a parchment-paper-lined baking sheet, then pinched up the sides to create an edge. (If you don't have your own frozen dough, purchased puff pastry is also good.)
Next, I peeled four Granny Smith apples and used my new handy dandy Dial-a-Slice Apple Divider (http://www.williams-sonoma.com/search/results.html?words=dial-a-slice%20apple%20divider ) to cut them into small segments. I then started layering the slices around the edge and worked my way to the middle. It actually looked like a giant rose. Then, I sprinkled about 1/3 cup of granulated sugar over the apples, and dotted the tart with 1/4 cup of butter. I baked it at 400 for 40 minutes.
When the tart was browned, I removed it from the oven and let it cool. The final step was to combine 1/4 cup of black raspberry seedless preserves with 1 tablespoon of dark rum in a saucepan and to stir until warm. I used a silicone pastry brush to slather the apples with the boozy mixture. It was fantastic!
Yesterday was my birthday, so I decided to keep it easy, and to still create a yummy dessert. I had a tart crust in the freezer, so I thawed it, rolled it to an oval shape, placed it on a parchment-paper-lined baking sheet, then pinched up the sides to create an edge. (If you don't have your own frozen dough, purchased puff pastry is also good.)
Next, I peeled four Granny Smith apples and used my new handy dandy Dial-a-Slice Apple Divider (http://www.williams-sonoma.com/search/results.html?words=dial-a-slice%20apple%20divider ) to cut them into small segments. I then started layering the slices around the edge and worked my way to the middle. It actually looked like a giant rose. Then, I sprinkled about 1/3 cup of granulated sugar over the apples, and dotted the tart with 1/4 cup of butter. I baked it at 400 for 40 minutes.
When the tart was browned, I removed it from the oven and let it cool. The final step was to combine 1/4 cup of black raspberry seedless preserves with 1 tablespoon of dark rum in a saucepan and to stir until warm. I used a silicone pastry brush to slather the apples with the boozy mixture. It was fantastic!
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