Apple Dessert

Apple Cookies

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Makes about 4 dozen bite size cookies. 

These cookies have a distinct taste of apples. They are especially yummy on cold days with a hot cup of tea. They keep very well refrigerated, stored in an air-tight container.

 INGREDIENTS:

  • 4 ounces dried apples

  • 1 1/3 cup all purpose flour

  • 7 tablespoons unsalted cold butter, cut into small pieces

  • 1/3 cup superfine sugar

  • 1 large egg

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Line a large baking sheet with parchment paper. 

  3. In a food processor fitted with the steel blade chop the apples finely. Add the flour, butter, sugar and egg.

  4. Pulse until the mixture clings to the blade and almost forms a ball.   

  5. Form teaspoons of the dough into a ball and flatten them lightly.   

  6. Bake for about 15 minutes; they should be firm to the touch and the underside should be golden. 

  7.  Cool on a wire rack.

 
 

Apple Crumble

Apple Crumble.jpg

CRUMBLE INGREDIENTS:

  • ¼ cup extra-virgin olive oil, plus extra for greasing the pan

  • ½ cup unbleached all- purpose flour

  • 1/3 cup light brown sugar

  • 1 cup pecans or walnuts, toasted

  • 1 cup old fashioned oats

FILLING INGREDIENTS:

  • 3 medium Greening apples

  • ¼ cup light brown sugar

  • 2 tablespoons cognac

PREPARATION:

  1. Grease a 10 x 1½ flan dish, or six ½ cup ramekins with olive oil. I place the ramekins on a cookie sheet to make it easier to handle when hot.    

  2. Preheat the oven to 375F. 

  3. Place the flour, sugar and pecans/walnuts in a food processor fitted with the steel blade and pulse until the nuts are very coarsely chopped. Through the feed tube pour the olive oil and pulse until the mixture is very coarse.  

  4. Transfer to a bowl and combine with the oats (this can be done even the day before you bake the crumble). 

  5. Peel, core and cut apples into small cubes. Place the fruit in a bowl and toss with the sugar and cognac. 

  6. Spread the apples in the dish or among the ramekins and sprinkle with the crumble.   

  7. Bake for about 45 minutes, the topping should be light brown. 

  8. Serve warm. It is easy to reheat if need be.    

 

Apple Tart

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Makes 9 servings. 

I like to make this tart in a square pan and cut it into square slices. The tart does not get soggy even after a few days; there is very little in the filling to create moisture.  

It is quite convenient to have the shell prebaked, frozen and ready to be filled.  

INGREDIENTS:

  • 1 cup all -purpose flour  

  • 1/3 cup sugar

  • Zest of 1 lemon

  • 8 tablespoon unsalted cold butter, cut into small pieces

  • 1 large egg yolk, at room temperature

  • 1/3 cup sliced almonds, toasted

FILLING:

  • 3-4 medium Golden Delicious apples 

GLAZE:

  • 2 tablespoon unsalted butter

  • ½ teaspoon almond extract

  • 1/3 cup apricot preserve

PREPARATION: 

  1. Line a 9x9 inches square baking pan with parchment paper.  

  2. Place the flour, sugar and lemon zest in a food processor fitted with the steel blade. Pulse until combined.

  3. Add the butter and the egg yolk. Pulse until the dough clings to the blade.

  4. Turn out the dough on a lightly floured surface and knead until smooth.  

  5. Roll out the dough between 2 lightly floured sheets of wax paper to a square shape. Peel off the top sheet of wax paper and drape the dough very loosely over the rolling pin and unfold into the pan.    

  6. Pat dough gently into the sides of the pan making sure that there is a little raised rim (the dough is very malleable. Do not worry if the dough cracks, you can fix it in the pan with your fingers). Prick the bottom of the crust in several rows with a fork. Refrigerate for 30 minutes to 1 hour.   

  7. Preheat the oven to 375F 

  8. Line the crust with parchment paper and fill with rice or beans. Bake for 15 minutes, remove everything and bake for another 13 minutes, or until the crust is golden.  I like to freeze the prebaked shell and fill it as needed. 

TO MAKE THE FILLING:

  1. Peel, quarter and core the apples.

  2. Cut each quarter into 5 wedges.

  3. Arrange the apples on the dough in three very tight rows. 

TO MAKE THE GLAZE:

  1. In a small pan heat the butter, almond extract and apricot preserve.

  2. Brush the glaze over the apples and sprinkle the almonds on top.

  3. Bake for about 40 minutes, or until the apples are soft, but not falling apart.   

  4. Serve warm.

 
 

Mock Apple Tarte Tatin

Mock Apple Tart.jpg

Makes 4 servings.

With store bought pareve puff pastry, this is a simple, quick and easy winter dessert. In a classic Tarte Tatin, sugar and butter is caramelized, apples are placed over and it is topped with short crust pastry. In this recipe, I use maple syrup, which makes it easier. It is delicious as is or with ice cream or sorbet.  

INGREDIENTS:

  • 1 tablespoon unsalted margarine
  • ¼ cup maple syrup
  • 3 Granny Smith apples, cored, peeled, thinly sliced
  • Puff pastry sheets which come in 17.3 ounce packages (See Note)

PREPARATION:

  1. Preheat the oven to 350F.
  2. Melt the margarine over medium heat in an 8-inch non-stick skillet and add the maple syrup.
  3. Remove from heat and arrange the apples attractively on the bottom of the skillet (remember this will be the top after baking).
  4. Cook for about 5 minutes over medium low heat, until the apples are JUST soft.
  5. Roll out 2 sheets of pastry, one at a time, just large enough to cut out two 9-inch circle. Place each circle over the apples tucking in EDGES VERY WELL.   
  6. Bake for about 40 minutes, or until the pastry is puffed and golden.
  7. Let rest for 2 minutes and invert unto a platter.
  8. I like to serve this dessert warm or at room temperature.

NOTE:

I use Pepperidge Farm Puff Pastry Sheets.

 
 

Apple Tea Cake

Apple Tea Cake 2.jpg

16, 1x2 inch servings.

Easy to make, seasonal, and nutritious with a bit of a tart taste, this apple cake serves many and keeps fresh. You can, of course, substitute other apples if the Granny Smiths are too tart for you.  

INGREDIENTS:

  • 6 Granny Smith apples, peeled, and cut into small cubes
  • 1 ¼ cups (4 ounces) walnuts, coarsely chopped
  • 2 tablespoons sugar

DOUGH INGREDIENTS:

  • 4 large eggs, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable oil, plus some for greasing the pan
  • 2 cups, all purpose- unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

PREPARATION:

  1. In a large bowl combine apples, walnuts and sugar. Let stand for 2-3 hours.
  2. Line a 9x13 baking pan with wax paper, extending the shorter ends to make it easier to lift the cake after baking. Grease the wax paper (See Note).
  3. Combine the flour with the baking powder and baking soda.
  4. Preheat the oven to 350 F
  5. Beat the eggs in a bowl of an electric mixer, using the balloon whisk attachment, at medium speed, adding sugar gradually until pale and thick, about 5 minutes.
  6. Add the extract and the oil.
  7. With a rubber spatula, or wooden spoon, gradually fold in the flour until combined well.  Lastly, fold in the apple/walnuts mixture until very well combined. 
  8. Spread the batter in the pan and smooth the top.
  9. Bake for 55 minutes. The top should be firm to the touch and the sides should slightly pull away from the wax paper.
  10. Place on a wire rack to cool.
  11. Cut to your desired size.

NOTE:

If you have parchment paper you do not need to grease it.