Torta di Mele
Ingredients
For the filling
2 lb (900 g) apples
1 tablespoon lemon juice, for the apples
2 tablespoons golden caster sugar
1 teaspoon ground cinnamon
zest of 1/2 lemon
a little milk, for brushing the top
icing sugar for dusting
For the pastry
12 oz (350 g) self-raising flour, plus a little extra for rolling out
6 oz (175 g) cold butter, cubed
2 tablespoons golden caster sugar
zest of 1/2 lemon
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
You will also need an 8 x 2'; inches (20 x 5.5 cm) deep, loose-bottomed, springform tin, very lightly buttered.
For the pastry, sift the flour, then place it in a processor with the cubed butter, sugar, lemon zest and cinnamon, then switch it on and process to the fine crumb stage. Then add the eggs and process again till you have a stiff dough. Remove it from the processor, wrap in clingfilm and leave it to rest in the fridge for 30 minutes.
Meanwhile, pre-heat the oven to gas mark 6, 400掳F (200掳C) and prepare the apples by peeling and cutting them into 陆 inch (1 cm) slices, keeping them in cold water to which a tablespoon of lemon juice has been added, to prevent them browning. Then cut off two-thirds of the pastry and, on a very generously floured board, roll out the large piece to line the inside of the tin. It will be fragile and break easily but honestly, all you need to do is simply squeeze the pastry across the base and sides of the tin, repairing any cracks as you go. Next, drain the apples, patting them dry with a clean tea towel. Fill the pastry case with the apples, sprinkling in the sugar, cinnamon and lemon zest as you go. Then finally, roll out the reserved third of the pastry for the top and position it over the apples, sealing round the edges with your fingers and squeezing together any cracks. Brush the surface with milk, make steam holes in the centre, and bake on the centre shelf of the oven for 45-50 minutes or until a skewer inserted tells you the apples are cooked. Cool for about 20 minutes before unmoulding and serve, dusted with icing sugar
Apple crisp crumble
3 apples, peeled, cored and each cut into 8
4 plums, peeled, stoned and each cut into 4
50g/2oz mixed dried fruits (eg. cranberries, blueberries, cherries)
1 tbsp soft brown muscovado sugar
陆 tsp ground cinnamon
陆 tsp apple pie spice
1 orange, juice and grated zest only
2 tbsp plain flour
175g/6 oz unsweetened muesli or granola
vanilla custard, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Combine all the ingredients except the muesli or granola and spoon into a baking dish.
3. Sprinkle with the muesli or granola and bake in the oven for 45 minutes until golden and the fruit is bubbling.
4. serve with vanilla custard.
Apple filo samosas and apple tart
2 cooking apples, peeled, cored and cubed
110g/4oz butter, half for apple filling and half melted for filo sheets
3 tbsp brown sugar
30-55g/1-2oz pecan nuts, chopped
140g/5oz filo pastry, 1/3 for samosas, 2/3 for tart
double cream, to serve
Method
1. To make the filling, fry the apple cubes in butter and brown sugar. Stir in the pecan nuts. Cook for 3-5 minutes until apples are soft.
2. To make the samosas, brush a filo sheet with melted butter. Place another layer of filo pastry on top and brush with melted butter. Repeat layering another three times.
3. Place a heaped tablespoon of the apple and pecan filling in the middle of the layered pastry.
4. Fold into a triangle the shape of a samosa. Brush the edges with melted butter to seal.
5. Place on a baking sheet and bake in a preheated oven 220C/425F/Gas 7 for 5 minutes until pastry is golden and crisp.
6. To make the apple tarts, brush a filo sheet with melted butter and place on a baking sheet, folding the edges slightly to create a round border.
7. Repeat brushing and layering with the filo sheets another four times.
8. Bake in a preheated oven 220C/425F/Gas 7 for five minutes until pastry is golden and crisp.
9. Transfer the pastry shell to a plate and top with two heaped tablespoons of apple and pecan filling.
10. Serve with a drizzle of double creamApple recipes, do u have to always use cooking apples?
Apple Crumble!!! The bestest thing in the world! Plus it;s dead easy to make.
I don't peel them but I put mince meat in where the core was and bake them. With ice cream or whipped cream they are wonderful.
No not all,I personally love using cox's pippins apples but any apples can be cooked,in fact I prefer to use eating apples as I don't need to sweeten them when I cook them.
There are plenty of recipes on this site for you to try.
http://www.recipezaar.com/recipes.php?q=鈥?/a>
Enjoy.x
Wash and core the apple, place in a buttered pan and fill with a mixture of brown sugar, cinnamon, nutmeg and butter and bake until tender. Serve by itself or with ice cream.
Dice apple and add to salads, or combine with cheese for a healthy snack.
Slice and freeze for later use.
Fried apples
slice apples, saute in 2 Tbs butter until softened
add:
1/2 cup maple sugar,
1/4 cup brown sugar
simmer until syrup thickens
Apple sauce is always a good way to go if you dont know what kind of apples youre dealing with. Its best if all the apples in the pot are the same kind, as cooking time varies from type to type, but if you throw in an assortment, some will break down to warm sweet apple mush, while some may hang around as al dente chunks when the sauce is cooked.
Peel and core and chop your apples and toss them into a sauce pan. Add some liquid (water is ok, but fruit juice is always better) and a little sugar and cinnamon and nutmeg and vanilla extract, raisins, etc to add extra interest
Cook in the sauce pan on top of stove at medium heat, covered util the whole mess reaches desired consistency.
I make this all the time with whatever apples are around.
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