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Wednesday, November 26 2014

1/3   cup   butter, cut into small pieces
3/4   cup   pecans, toasted*
1/4   cup   packed brown sugar
1 1/4   cups   all-purpose flour
1/2   teaspoon   salt
2      egg yolks
2    tablespoons   ice water
5      assorted firm-tart apples (such as Rome Beauty, Stayman Winesap, Granny Smith, Idared, Northern Spy), cored
3    tablespoons   butter
1/4   cup   granulated sugar
1/4   cup   boiled cider (see recipe, applejack, apple brandy or dry sherry
2    tablespoons   lemon juice
1/3   cup   apple jelly
2    tablespoons   boiled cider (see recipe,, applejack, apple brandy, dry sherry or Grand Marnier
1/2   cup   coarsely chopped pecans, toasted*
    Sweetened whipped cream
For pastry: Freeze the 1/3 cup butter pieces on a small plate for at least 30 minutes. In a food processor, process the 3/4 cup pecans and brown sugar until nuts are very finely chopped. Add flour and salt; pulse about 10 times until mixture is combined. Add frozen butter; pulse about 30 times until pieces are pea size or smaller. Add egg yolks and ice water; pulse about 10 times or until the pastry just comes together, but is still crumbly looking with visible pebbles of butter.
Transfer dough to a large bowl. Gently knead just until a ball forms. Gently pat into a 6-inch disk. Cover with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Lightly butter an 11-inch tart pan with a removable bottom. On a lightly floured surface, roll dough from center to edges into a 13-inch circle. Wrap pastry around the rolling pin. Unroll it into the prepared tart pan. Press into fluted sides of tart pan; trim edges. (If pastry breaks when it is transferred to the pan, press together to seal.) Using a fork, prick the bottom and side of the pastry shell, being especially sure to prick where bottom and sides meet. Place on a baking sheet and freeze for 15 minutes.
Bake in a 425 degrees F oven about 12 minutes or until pastry is golden. Remove from oven; cool in pan on a wire rack. Set aside.
For apple filling: Cut cored unpeeled apples crosswise into 1/4-inch thick rings.
In an extra-large (12-inch) nonstick skillet, melt the 3 tablespoons butter over medium heat. Stir in granulated sugar, the 1/4 cup Boiled Cider and lemon juice. Add apple slices to the hot butter mixture. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until apples are tender and most of the liquid is evaporated, gently rearranging apples and occasionally spooning butter mixture over apples during cooking. As apples become tender, carefully transfer apple slices with tongs or slotted spoon to the baked pastry shell, overlapping slices slightly. After all apples are removed, gently boil mixture in skillet until thick. Pour evenly over the apples.
In the same skillet, combine apple jelly and the 2 tablespoons Boiled Cider; melt jelly over low heat. Brush melted jelly mixture over apples. Sprinkle with the 1/2 cup pecans.
To serve, remove sides from tart pan. Serve warm or at room temperature with sweetened whipped cream, if you like. Cover and chill within 2 hours.
*TEST KITCHEN TIP: To toast pecans, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice.


Per Serving: cal. (kcal) 531, Fat, total (g) 30, chol. (mg) 98, sat. fat (g) 12, carb. (g) 58, Monosaturated fat (g) 12, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 34, pro. (g) 5, vit. A (IU) 680.26, vit. C (mg) 7.09, Thiamin (mg) 0.28, Riboflavin (mg) 0.21, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 267, Potassium (mg) 247, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:32 am   |  Permalink   |  0 Comments  |  Email

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