Monday, October 25, 2010

French Apple Tart By Ina Garten

For The Pastry

2 cups all-purpose flour
1/2 tsp salt
1Tbl sugar
12 Tbl (1 1/2) sticks cold, unsalted butter, diced
1/2 cup ice water

For The Apples

4 Granny Smith Apples
1/2 cup sugar
4 Tbl (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly or warm sieved apricot jam
2 Tbl water

For the pastry, place flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.  Pulse for a few seconds to combine.  Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.  With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.  Dump onto a floured board and knead quickly into a ball.  Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 X14 inches.  Using a ruler and a small knife, trim the edges.  Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem.  Remove the stems and cores with a sharp knife and a melon baller.  Slice the apples crosswise in 1/4-inch-thick slices.  Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.  (I tend not to use the apple ends in order to make the arrangement beautiful.)  Sprinkle with the full 1/2 cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.  Rotate the pan once during cooking.  When the tart's done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture.  Loosen the tart with a metal spatula so it doesn't stick to the paper.  Allow to cool and serve warm or at room temperature.
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Friday, July 2, 2010

Pepperoni Bread

1 cup scalded milk
1/4 cup butter
1/2 cup sugar
1 tsp salt
1/4 cup warm water, 105 - 115 F
2 pkgs active dry yeast
2 eggs lightly beaten
5 cups flour

2 cups of your favorite cheese
1 pkg pepperoni

Mix milk, butter, sugar & salt.  Cool to lukewarm.  Pour warm water into a warm bowl, sprinkle yeast in & dissolve.  Add cooled mixture, eggs & 3 cups flour, stir well.  Add the rest of the flour & knead lightly on a floured board until elastic.  Shape dough into a ball & place in a greased bowl, turn over to grease all sides.  Let rise until doubled in size.

After dough has risen, split in half.  With one half, roll out into rectangle shape, nice & thin.  Layer pepperoni on the dough.  Grate cheese over pepperoni and roll up into a stuffed loaf.  Bake at 325 degrees until lightly browned on top.

Saturday, May 29, 2010

One Hour Bread

One Hour Bread
Makes 4 Loaves

10.5 c bread flour
.5 c sugar
1 heaping Tbls. salt
3 rounded Tbls. instant yeast
3 Tbls. liquid lecithin
4 c hot tap water

Mix dry ingredients.  Add water and mix.  Spray counter and hands with Pam, shape into loaves and cover.  Let rise 20 - 25 minutes.  Bake at 350 degrees for 25 minutes.

*I halved the recipe and added a heaping handful of cheese to the dough and shaped balls rather than loaves for burger buns.  The recipe also works for pizza and sticky buns.  Couldn't be much easier.