Tuesday, November 21, 2006
Desserts: Harvest Apple Tart
1 1/2 cups flour
1/2 cup (1 stick) butter, softened
1 pkg (8 oz) cream cheese, divided
1 pkg (4 svg) lemon flavored gelatin, divided
2 medium Golden Delicious apples, peeled, cored and thinly sliced
1 t cornstarch
1/2 t ground cinnamon
1/3 cup sliced almonds
Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour.
Preheat over to 400F. Place pastry on lightly floured surface; roll out to 14x8 rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin; mix until well blended. Spread onto pastry to within 2 inches of edge.
Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese layer. Fold edge of pastry over apples toward center of tart. (Apples in the center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, for 35 minutes or until crust is golden brown and apples are tender.
1/2 cup (1 stick) butter, softened
1 pkg (8 oz) cream cheese, divided
1 pkg (4 svg) lemon flavored gelatin, divided
2 medium Golden Delicious apples, peeled, cored and thinly sliced
1 t cornstarch
1/2 t ground cinnamon
1/3 cup sliced almonds
Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour.
Preheat over to 400F. Place pastry on lightly floured surface; roll out to 14x8 rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin; mix until well blended. Spread onto pastry to within 2 inches of edge.
Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese layer. Fold edge of pastry over apples toward center of tart. (Apples in the center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, for 35 minutes or until crust is golden brown and apples are tender.
Labels: desserts
# posted by jLow @ 2:54 PM 
