|The Art of the Tart|
|by Tamasin Day-Lewis|
The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat.
11 - 20 of 33 for fried apple tarts
Pork such as ... onion, red pepper, apple and minced garlic ... the pork to the pan, add the sherry mixture and stir until well mixed and heated through.
Combine sugar, cinnamon, butter and apples in saucepan; simmer, ... golden brown. Drain and sprinkle with powdered sugar. Serve warm. Yield: 12 servings.
Peel a 1 ... center of the apple. This band ... water. NOTE: You may want to add more sugar, all depends on the tartness of the apples used. Sweeten to taste.
Slice apples about 1/4 inch ... with brown sugar. Add rosemary. Cover skillet and cook until tender, a few minutes more. Stir just to prevent scorching.
Heat iron skillet ... stick butter. Pour apples into skillet on ... cinnamon over apples. Cook slowly, stirring often. Do not brown, just fry slowly until done.
Wash apples, partially peel, ... "secret" to good fried apples, it is ... apple. Look for tart, firm apples -- the York, Winesap or Jonathan are good ones.
Cut each apple into 6 wedges; ... only occasionally, until tender, about 45 minutes. Uncover and cook 3 to 5 minutes longer. Serve warm. Makes 8 servings.
Scrape carrots and ... Slice unpeeled cored apples in crosswise slices. ... and brown other side. Just before they are done, sprinkle with sugar and salt.
Mix flour and ... few minutes. Put apples in saucepan over ... on absorbent paper. Do not pile hot pies on top of each other as this will make them soggy.
Fry bacon until ... slice onions. Core apples (leave skin on). ... brown sugar over all; cover. Cook until apples are tender. Serve with crisp bacon slices.
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