I felt that it was time for me to have another go at Taste & Create, so I signed up in time and waited to be paired with another participant. I always enjoy finding out who I’m paired with and browsing their blog for yummy posts.
Choose 2 nice apples, wash, peel , cut into half and core them. Then cut them into 1/8 inch slices and have ready to top the tart with. (I actually quartered the apples before I saw that they had to be halved…. So then I simply proceeded to cut them into 1/8 slices).
In a food processor mix the cinnamon, brown sugar, lemon zest and marzipan paste until well combined (I accidentally added the regular sugar into this mix and only found out after I already turned on the food processor, so my pie was just a tad sweeter….)
Pour the mixture into the pie crust and top with apple slices, beginning at the edges.
Arrange them nicely so it looks like a flower at the end. Just tuck them in nicely as if they were a rose’s petals.
When you’re done, top with the powdered sugar or regular sugar (I used one tbsp of cinnamon sugar for this).
Then top with the butter that you have cut into thin slices or small pieces.
Bake at 425 degrees Fahrenheit for 25 to 40 minutes (mine only needed 25 minutes), depending on how fast your apples will look baked. Some of the apple edges will begin to brown. Heat up the orange reduction or apricot jam a bit and brush it over the apple tart. (Here’s where I found out that I had run out of apricot jam, so I used what I had at hand: strawberry jam. I must say that it created a lovely pinkish hue over the apple pie).
Let cool at least 10 minutes before cutting.
Isn’t it pretty? And tasty too!!!
When I scooped one piece out of the pie-shape, some kind of fluid came oozing out of the pie into the empty spot where that piece of pie used to be…. Maybe it should have stayed into the oven a bit longer?? I had already had it in there for 55 minutes…. The piece looks like a bit of a mess…..
O Happy Day, my copie of Food You Crave by Ellie Krieger arrived in the mail yesterday: just in time for this weeks assignment that I wasn’t making. So you all know how I spend yesterday evening: flipping through the book and droowling all over the beautiful pictures of tasty and healthy recipes!
This weeks recipe was choosen by Heather of Randomosity and the Girl, she picked Banana Cream Pie. At first I didn’t want to make todays recipe. Normally when I make pies I go to my parents house and share it with them, but since they are out of town for two weeks that was not an option. But when I saw the fantastic results over at Heather and Holly I knew I had to make this pie.
Unfortunately the supermarket didn’t have powdered gelatine, in fact I don’t think I have ever seen powdered gelatine in my life: I only now the gelatine in sheetform. So I wasn’t quite sure how much gelatine to use, I ended up using three sheets.
I’m not going to write down the entire recipe here, It can be found on page 276 of Food You Crave. The recipe was surprisingly easy: first you make the pie crust out of the biscuits, some butter and very little water, push it down in a pie plate, bake it for about 10 minutes and let it cool down.
Poor the custard over the crust and bananas and put in the fridge to set for 3 hours. Whip up some low-fat cream with a little sugar and pipe on top of the pie. Enjoy!
Using a 12-cup cupcake pan, grease alternating cups (so that any overflow or overhang from the cup pies does not get in the way of other cup pies) – the outside cups in one row, the inner cup in the next row, etc.On a floured surface, roll out one of the dough disks until it is about 1/4-inch thick. Using a large cup or biscuit cutter (about 4 1/2 inch), cut 6 circles and fit into the greased cups. Make sure to push them in so they fit into the bottoms and sides of the cups. Fill each pie with apple mixture, heaped up over the top of the pan.
Roll out the second half of the dough and use a smaller cup or biscuit cutter (about 3 1/2 inch) to cut 6 circles. Top each pie with the smaller circles and press the edges together to seal. Brush the top of each pie with beaten egg and dust with sugar, then cut some small steam holes in the tops.
Bake for 15 minutes at 425°, then reduce the heat to 350° and bake an another 15 minutes, until the dough is golden and the filling begins to bubble out (in fact, if your cupcake pan doesn’t have edges, you may want to set a sheet pan underneath to catch any drippings).Serve warm with ice cream, or at room temperature any time (especially handy for adding to a lunch).
These were very yummie, although I might add some raisins to the filling next time. The cheese was very subtle, I could hardly taste it…