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Recipe: Apple Crumb Tart With Maple Ice Milk
Similar Categories: Apple, Crumb, Tart, Maple, Ice, Milk
Serving Size : 10
Crust:
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
2 teaspoons brown sugar
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1/4 cup chilled butter -- cut into small pieces
5 tablespoons ice water
Cooking spray
Filling:
6 cups sliced peeled Granny Smith apple (about 1 1/2 pound
s)
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons maple syrup
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Topping:
1/4 cup whole wheat pastry flour
1/3 cup all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon baking powder
1 Dash sea salt
2 tablespoons butter -- melted
Maple Ice Milk
Preheat oven to 375.
To prepare crust, lightly spoon 1/2 cup whole wheat pastry flour and 1/2 cu
p all-purpose flour into dry measuring cups; level with a knife. Combine fl
ours and next 3 ingredients (through 1/8 teaspoon salt) in a bowl; cut in b
utter with a pastry blender or 2 knives until mixture resembles coarse meal
. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a f
ork until moist and crumbly (do not form a ball). Press mixture gently into
a 4-inch circle on plastic wrap. Cover and chill 5 minutes in freezer. Sli
ghtly overlap 2 sheets plastic wrap on a slightly damp surface. Unwrap and
place chilled dough on plastic wrap. Cover dough with 2 additional sheets o
f overlapping plastic wrap. Roll dough, still covered, into a 10-inch circl
e (A). Place dough in freezer 5 minutes or until plastic wrap can be easily
removed. Remove top sheets plastic wrap; fit dough, plastic wrap side up,
into a 9-inch round removable-bottom tart pan coated with cooking spray. Re
move remaining plastic wrap (B). Fold edges under; flute. Cover and refrige
rate.
To prepare filling, place apple in a large bowl. Sprinkle with cornstarch;
toss well to coat. Stir in brown sugar and next 3 ingredients (through cinn
amon).
To prepare topping, lightly spoon 1/4 cup whole wheat pastry flour and 1/3
cup all-purpose flour into dry measuring cups; level with a knife. Combine
flours, 3 tablespoons sugar, baking powder, and dash of salt; drizzle with
melted butter. Toss with a fork just until combined (mixture will be lumpy)
.
Spread apple mixture in crust; sprinkle evenly with topping. Bake at 375
for 50 minutes or until fruit bubbles and topping is golden brown. Cool in
pan to room temperature on wire rack.
Crust:
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
2 teaspoons brown sugar
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1/4 cup chilled butter -- cut into small pieces
5 tablespoons ice water
Cooking spray
Filling:
6 cups sliced peeled Granny Smith apple (about 1 1/2 pound
s)
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons maple syrup
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Topping:
1/4 cup whole wheat pastry flour
1/3 cup all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon baking powder
1 Dash sea salt
2 tablespoons butter -- melted
Maple Ice Milk
Preheat oven to 375.
To prepare crust, lightly spoon 1/2 cup whole wheat pastry flour and 1/2 cu
p all-purpose flour into dry measuring cups; level with a knife. Combine fl
ours and next 3 ingredients (through 1/8 teaspoon salt) in a bowl; cut in b
utter with a pastry blender or 2 knives until mixture resembles coarse meal
. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a f
ork until moist and crumbly (do not form a ball). Press mixture gently into
a 4-inch circle on plastic wrap. Cover and chill 5 minutes in freezer. Sli
ghtly overlap 2 sheets plastic wrap on a slightly damp surface. Unwrap and
place chilled dough on plastic wrap. Cover dough with 2 additional sheets o
f overlapping plastic wrap. Roll dough, still covered, into a 10-inch circl
e (A). Place dough in freezer 5 minutes or until plastic wrap can be easily
removed. Remove top sheets plastic wrap; fit dough, plastic wrap side up,
into a 9-inch round removable-bottom tart pan coated with cooking spray. Re
move remaining plastic wrap (B). Fold edges under; flute. Cover and refrige
rate.
To prepare filling, place apple in a large bowl. Sprinkle with cornstarch;
toss well to coat. Stir in brown sugar and next 3 ingredients (through cinn
amon).
To prepare topping, lightly spoon 1/4 cup whole wheat pastry flour and 1/3
cup all-purpose flour into dry measuring cups; level with a knife. Combine
flours, 3 tablespoons sugar, baking powder, and dash of salt; drizzle with
melted butter. Toss with a fork just until combined (mixture will be lumpy)
.
Spread apple mixture in crust; sprinkle evenly with topping. Bake at 375
for 50 minutes or until fruit bubbles and topping is golden brown. Cool in
pan to room temperature on wire rack.
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