- 1-1/2 cups flour
- 1/4 tsp apple pie spice
- 6 tbsps cold butter diced
- 1/2 cup almond flour
- 2 tbsps sugar
- 1 egg yolk
- 1-2 tbsps cold water
- 1/4 tsp almond extract
In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend. Add the butter and pulse 5-6 times. Add the yolk, extract and 1-2 tbsps water to form a dough. Wrap in plastic and refrigerate 15-20 minutes. Continue reading
Spray an 8″ springform pan with cooking spray and then line the bottom and sides with parchment paper – set aside.
Peel 3 large or 4 medium apples – I used gala – then slice them into thin slices. Put the slices in a bowl and add 2 tbsps of sugar and 1 tsp of cinnamon – mix well. Let sit for about 10 minutes. Continue reading
In a food processor, put
- 2 cups flour
- 1/2 cup sugar
- grated peel of 1 lemon
Pulse to blend well.
Add 14 tbsps cold butter cut into small cubes Continue reading
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- 1-1/2 sticks soft butter (3/4 cup)
- 3/4 cups sugar
- 1 tsp grated lemon zest
- 4 eggs
- 2-1/2 cups flour
- 2 tsps. baking powder
Beat butter, sugar and lemon till light and well blended. Add eggs, one at a time. Add flour mixture.
Grease well a mini cheesecake pan or you can use a 6 well muffin pan
In a saucepan, melt 1/2 cup brown sugar and 1/4 cup butter. Stir until sugar dissolves and mixtures comes to a boil. Remove from heat.
Divide mixture evenly between the 6 wells of the mini cheesecake pan.
2 gala apples – cored and sliced thin – LEAVE PEEL ON
3/4 cups sugar
1 tsp cinnamon
1/2 tsps butter
In a skillet, melt the butter. Add the sugar and cinnamon – mix. Add the apples.
Saute the apples on low heat for about 20 minutes until syrupy and soft. The
apples should be pliable but not mushy. Remove from heat and drain – save the liquid.
For the muffin:
1 cup plus 1 tbsps flour
1/2 tsp apple pie spice
1/4 tsp baking powder
Mix the above together and set aside.
1 tbsps brown sugar
2 tbsps white sugar
1/4 tsp lemon zest
2 tbsps vegetable oil
4 tbsps milk
Beat altogether and then add the flour mixture and blend well.
Generously grease a 6 well muffin tin. Divide the dough evenly in the 6 wells.
Start making a flower out of the apples slices. I start by taking one sliced and rolling it up tightly and putting it in the center of each muffin well – this is the center of your rose. Then I take slices of apple and begin arranging them concentrically around the middle point out to the edge pushing the slices a bit down in the dough but leaving most of the apple above the dough with the peel sides always up – this adds a nice touch of color to the rose.
Bake at 350 for about 22 minutes
Cool in pan about 10 minutes and then remove. Use the reserved liquid from the apples saute as a sauce if you wish.
Brioche Apple Tart
For the brioche:
1/3 cup whole milk
2-1/2 tsp yeast
3-1/2 cups flour
1/3 cup sugar
1-1/2 tsp salt
5 large eggs
1/2 lb butter
Heat milk to 100 degrees (no warmer). Sprinkle yeast over milk and wait 10 minutes.
Combine flour, sugar and salt in a mixer bowl with a dough hook. Add the milk/yeast mixture along with the 5 eggs. Mix on low until it comes together as a rough dough. Increase speed to medium and mix 10 minutes.
With mixer on low, add the butter, a couple tbsps at a time – butter MUST be soft but till cool. If it is too warm, it will ruin the recipe.