|TARTS AND PIES: Classic and Contemporary|
|by Philippa Vanstone|
In 2003 Grub Street published Cakes Regional and Traditional by Julie Duff. The book became a bestseller and was shortlisted for the prestigious G...
1 - 10 of 1,600 for apple tart
1 (1 lb.) ... an 11 inch tart pan with a ... To make the Apple Filling, peel, halve, ... serve, remove sides of tart pan. Spoon warm sauce over each slice.
Line up tart cups. Mix apple pie filling and cranberry sauce in bowl. Spoon mixture into cups. Top with whipped cream.
Preheat oven to ... is sticky. Stand apple slices in the ... custard sets. Cool on rack, remove sides of pan. Serve slightly warm or at room temperature.
Line up tart cups. Mix apple pie filling and cranberry sauce in bowl. Spoon mixture into tart cups. Top with whipped cream.
Prepare filling: combine ... add cranberries and apple. Cook, uncovered, ... of 9 inch tart pan with removable ... minutes or until meringue is golden brown.
Preheat oven to ... into bottom of tart or pie pan. FILLING: Peel apples and cut into ... until melted. Brush jelly over top of tart. Serve warm or cold.
Preheat oven to ... Seal edges of tart with fork tines. ... tarts. Combine above ingredients in a 1 cup measuring cup. Drizzle icing over the apple tarts.
1. Preheat the ... 3. Peel the apples and cut them ... of the hot tart with the melted ... juice and toss. The acid in the lemon juice prevents oxidation.
Make pastry as ... Pare and core apples; slice into ... minutes or until apple is tender and topping turns golden brown. Serve slightly warm. Makes 8 servings.
Preheat oven to ... nuts. Spread sliced apples in 13x9x2 greased ... refrigerate until ready to serve. Top with apples for garnish. Yields: 12 to 15 servings.
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