Golden Delicious Apple Tart Food

GOLDEN APPLE PIE

Steps:

• In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute more or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally. , For crust, combine flour and salt; cut in the butter until mixture is crumbly. Gradually add water, 1 tablespoon at a time, tossing with a fork until dough can be formed into a ball. Divide in 2 portions, making 1 piece slightly larger. On a lightly floured surface, roll out larger portion. , Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 400° for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

GOLDEN APPLE BARS

Steps:

• Heat oven to 350 degrees.
• For the cookie layer:.
• In a large bowl, cream the butter and brown sugar.
• Beat in flour.
• Grease a 9″ x 13″ baking pan. Press dough evenly over bottom and 1″ up the sides of the pan.
• Bake in preheated 350 degree oven for 12 minutes, or until lightly browned. Remove from oven.
• Meanwhile, make the apple layer:.
• Core, peel and dice apples; toss with lemon juice in a large bowl.
• Melt butter and remove from heat. Blend with brown sugar in a medium sized bowl. Add egg, vanilla, baking powder and flour. Mix well. Combine in large bowl with diced apples. Mix well.
• Spread evenly over the cookie layer and bake in 350 degree oven for an additional 25 minutes or until apples are fork tender.
• Remove from oven, cool and cut.
• 12 Large Servings.

GOLDEN DELICIOUS APPLE PIE WITH OATMEAL CRUMB TOPPING

Steps:

• Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
• Mix well; set aside for 10 minutes.
• Preheat oven to 400°.
• In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
• Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
• Place pie on the center rack in oven; bake 30 minutes.
• Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
• Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
• Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
• Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
• Place a foil-lined baking sheet onto the rack below to catch any spills.
• Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
• May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
• Place pie of a wire rack and let cool for at least 1 hour before serving.

FRENCH APPLE TART

Steps:

• Preheat oven to 375 degrees.
• Arrange the apple slices decoratively on the pastry shell.
• Sprinkle sugar on top, dot with butter slices and bake in middle rack for 45 minutes, until the apple and shell are golden.
• Brush with heated apricot jam while tart is still hot.
• Serve with vanilla ice cream.
• Note: prep time doesn't include chill time for pastry dough if you decide to make that yourself.

GOLDEN DELICIOUS APPLE TART

Steps:

• For crust:
• Mix flour, sugar and salt in medium bowl. Add butter and rub in until mixture resembles coarse meal. Whisk yolk and water in small bowl. Add to flour mixture and mix just until dough clumps together. Gather dough into ball; flatten into disk. Cover with plastic wrap and chill 1 hour.
• Soften dough slightly at room temperature. Press dough evenly over bottom and up sides 9-inch-diameter tart pan with removable bottom. Trim excess dough and reserve. Freeze crust until firm, about 25 minutes.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake crust until light golden, piercing bottom with fork if crust bubbles and patching with reserved dough if crust cracks, about 10 minutes longer. Cool crust completely on rack.
• For filling:
• Whisk egg yolks, 2 tablespoons sugar and cornstarch in medium bowl to blend. Bring whipping cream and apple juice concentrate to simmer in heavy medium saucepan. Whisk into yolk mixture. Return mixture to same saucepan and whisk over medium heat until mixture boils and thickens, about 2 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Store crust at room temperature; refrigerate filling.)
• Preheat oven to 375°F. Melt butter in heavy large skillet over medium heat. Add apples and sauté until tender and light golden, about 10 minutes. Add 3 tablespoons sugar; toss until sugar dissolves and apples are glazed, about 3 minutes. Cool until just warm to touch, about 15 minutes.
• Spread cream filling over bottom of crust. Arrange apples in concentric circles atop filling. Bake tart 15 minutes. Sprinkle with 1 tablespoon sugar; bake until filling is set and apples are glazed, about 10 minutes longer. Serve tart slightly warm or at room temperature.