Savory Apple Tart

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<mx2 source= " MasterCook 6.0 " date= " August 03, 2001 " >

<Summ>

<Nam>

Savory Apple Tart

</Nam></Summ>

<RcpE name= " Savory Apple Tart " author= " Tracy O'Grady " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Savory Apple Tart

 

Recipe By :Tracy O'Grady

Serving Size : 8 Preparation Time :0:00

Categories : Miscellaneous

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 granny smith apples

3 tablespoons butter -- plus extra for brush

salt

sugar

1 cup heavy cream

1 large baking potato -- like russets

1 sheet store-bought puff pastry

1 thyme sprig

 

Peel, core and dice 1 apple, saute in butter, season with salt and sugar. Add

the cream and reduce by 3/4. Puree until very smooth.

 

Slice potato into thin slices with mandoline. Cook in boiling water until almost

tender. Set aside.

 

Roll out puff pastry a bit. Score with a sharp knife. With a 2-inch cookie

cutter, cut out 8 circles of puff pastry. Place between 2 sheets of waxed paper

on baking sheet, weigh down with another baking sheet and blind bake in oven

until almost cooked through. Remove from oven and let cool.

 

Preheat oven to 350 degrees F.

 

Spread a heaping teaspoon of the apple cream on top of the puff pastry. Peel and

slice the other apple, and then fan apple and potato slices around the puff

pastry, making a pinwheel design. Brush with butter and sprinkle with salt and

sugar. Bake for about 25 minutes. Brush with a little more butter and sprinkle

with some more sugar and broil for 1 minute until the tarts are caramelized.

 

Source:

" CL9715: Women Chefs: On The Rise "

S(Formatted by):

" KETS on 01 Aug 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 207 Calories; 18g Fat (74.9% calories

from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol;

72mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 3 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 27140 0

 

]]>

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<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Miscellaneous

</CatT>

</CatS>

<IngR name= " granny smith apples " qty= " 2 " ></IngR>

<IngR name= " butter " unit= " tablespoons " qty= " 3 " >

<IPrp>

plus extra for brushing

</IPrp>

</IngR>

<IngR name= " salt " ></IngR>

<IngR name= " sugar " ></IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " baking potato " unit= " large " qty= " 1 " >

<IPrp>

like russets

</IPrp>

</IngR>

<IngR name= " sheet store-bought puff pastry " qty= " 1 " >

<INtI>

27140

</INtI>

</IngR>

<IngR name= " thyme sprig " qty= " 1 " ></IngR>

<DirS>

<DirT>

Peel, core and dice 1 apple, saute in butter, season with salt and sugar. Add

the cream and reduce by 3/4. Puree until very smooth.

</DirT>

<DirT>

Slice potato into thin slices with mandoline. Cook in boiling water until almost

tender. Set aside.

</DirT>

<DirT>

Roll out puff pastry a bit. Score with a sharp knife. With a 2-inch cookie

cutter, cut out 8 circles of puff pastry. Place between 2 sheets of waxed paper

on baking sheet, weigh down with another baking sheet and blind bake in oven

until almost cooked through. Remove from oven and let cool.

</DirT>

<DirT>

Preheat oven to 350 degrees F.

</DirT>

<DirT>

Spread a heaping teaspoon of the apple cream on top of the puff pastry. Peel and

slice the other apple, and then fan apple and potato slices around the puff

pastry, making a pinwheel design. Brush with butter and sprinkle with salt and

sugar. Bake for about 25 minutes. Brush with a little more butter and sprinkle

with some more sugar and broil for 1 minute until the tarts are caramelized.

</DirT>

</DirS>

<Srce>

CL9715: Women Chefs: On The Rise

</Srce>

<AltS label= " Formatted by " source= " KETS on 01 Aug 2001 " />

</RcpE></mx2>