|Hamlyn New Cookery Tarts and Pies|
|by Mary Cardogan|
Contains over 150 pastry dishes, both sweet and savoury, traditional and new, as well offering practical advice aimed at dispelling fears about th...
Results 11 - 20 of 33 for fried apple tarts
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.
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.
Combine sugar, cinnamon, butter and apples in saucepan; simmer, ... golden brown. Drain and sprinkle with powdered sugar. Serve warm. Yield: 12 servings.
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.
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.
Scrape carrots and ... Slice unpeeled cored apples in crosswise slices. ... and brown other side. Just before they are done, sprinkle with sugar and salt.
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.
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.
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.
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.
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