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Ingredientes:
6 muffins
50g de manteiga
1 ovo pequeno
55ml de leite
Preparo:
Peneire os ingredientes secos em uma tigela grande e faça uma cova no meio.
Derreta o mel e a manteiga numa panela. Bata os ovos com o leite. Coloque as
misturas de mel e ovos, na cova dos ingredientes secos, junto com a maça
bem picada. Misture com uma colher até que todos os ingredientes estejam
bem misturados.
Encha cerca de 3/4 das forminhas e por cima polvilhe a mistura de canela e
açucar. Leve para assar por 20 a 25 minutos.
Torta de maçã
Massa:
2 xícaras (chá) de farinha de trigo
1/2 xícara de manteiga em temperatura ambiente
1 colher (sopa) de açúcar
1 gema
1 pitada de sal
Coloca numa tigela a manteiga, a gema, o açúcar,o sal, e acrescente aos pouco
a farinha de trigo até começar a dar liga e soltar das mãos, faça uma bola e
deixe descansar por uns 30 minutos.
açúcar em pó (confeiteiro)
PREPARAÇÃO
Numa tigela colocar a farinha e o açúcar e mexer. Juntar a manteiga fria em
pequenos cubos e com as varas de massas areadas, ou mesmo com um garfo,
desfazer a gordura, formando uma areia. A gordura deve desaparecer,
formando uma farofa com a farinha e o açúcar.
Ralar a maçã (ralar só agora para não ficar escura) e juntar à massa, mexendo
e amassando com a colher de pau.
Formar uma bola de massa e levar ao frigorífico algum tempo.
Levar ao forno a 180ºC durante 15min, ou até ficarem com as bordas e lar
dourado.
Com uma espátula retirá-las do tabuleiro, deixar arrefecer e cobrir com açúcar
em pó.
ingredientes:
6 maçãs Fuji
1 colher de sopa de canela em pó
5 colheres de sopa de açúcar
para a massa:
2 ¾ de xícaras de farinha de trigo peneirada
1 colher de fermento em pó
1 colher de chá de sal
1 xícara de óleo
2 xícaras de açúcar
¼ de xícara de suco de laranja
2 ½ colheres de chá de essência de baunilha
4 ovos
1 xícara de nozes picada
Apples at their simplest can be their very finest. Sure, I love an oozy, heavily
spiced and lidded apple pie, but I also think there is something matchless
about apples, butter and sugar, baked until bubbly. This classic apple tart is
from Alice Waters, but she says that it was actually Jacques Pepin who created
it at Chez Panisse more than 20 years ago. I can see why they’ve never gotten
tired of it.
You start by making a very simple pate brisee, yes, that kind, but this one
doesn’t demand precision. You’re going to want to roll it out really, really thin.
Now, the original recipe suggested that you use a tart pan, but I think you can
skip it, and go galette-style.
Next, peel apples. The original recipe suggested more than I needed, not that I
complained about having slices to snack on. I like to halve them and use a
melon baller, which is getting a big workout this week, to remove the cores.
Save all the peels and cores.
I like to tightly armadillo them. Keeping them together helps when you want to
lay them out, as you can just lightly tilt them and they’ll fan out.
Like so. Pull the excess crust over the apples, crimping it at intervals. Brush the
crust and apples with two tablespoons of melted butter.
Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour,
rotating it frequently until it’s a deep, golden brown.
Meanwhile, boil all of the reserved peels and cores in a sugar water until it
reduces to a syrup. Strain it. Brush the syrup lightly over the tart, hot from the
oven.
See if you can keep away until guests arrive. It might even be the hardest thing
you’ve done that day.
Serve with vanilla ice cream, lightly sweetened softly whipped cream or a
dollop of creme fraiche, either alone or stirred into whipped cream. Make plans
to repeat it with pears next week, er, tomorrow. Let this be your go-to recipe for
everything awesome.
One year ago: Picking Pecks
Alice Waters’s Apple Tart
Found buried deeply within my recipe bookmarks folder!
Dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
Filling:
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored
(save peels and cores), and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar
Glaze:
1/2 cup sugar
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend
in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix
until biggest pieces look like large peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together.
Toss with hands, letting it fall through fingers, until it’s ropy with some dry
patches. If dry patches predominate, add another tablespoon water. Keep
tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk;
refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but
still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-
inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry
pastry brush.
PLACE dough in a lightly greased 9-inch round tart pan, or simply on a
parchment-lined baking sheet if you wish to go free-form, or galette-style with
it. Heat oven to 400#176;F. (If you have a pizza stone, place it in the center of
the rack.)
OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or
up to the sides if using the tart pan. Continue inward until you reach the center.
Fold any dough hanging over pan back onto itself; crimp edges at 1-inch
intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons
sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I
found it nearly impossible to coat it with this much sugar, so I used a little less–
more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)
BAKE in center of oven until apples are soft, with browned edges, and crust has
caramelized to a dark golden brown (about 45 minutes), making sure to rotate
tart every 15 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with
sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup
through cheesecloth.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at
least 15 minutes.
BRUSH glaze over tart, slice, and serve.