BAKED DESSERT RECIPES
Serve a warm, steamy dessert fresh out of the oven tonight.
Apple and Orange Tart
Comments or Information: 17th century, England.
2 oranges5 apples
2 tablespoons flour
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1 tablespoon butter
Pastry for double crust 9 inch pie
Peel the oranges and divide into segments. Peel and core the apples and slice thinly. Combine in a bowl and toss with the flour, sugar, cinnamon and ginger. Pile in a pie dish lined with half of the pastry. Dot with butter and cover with the rest of the pastry. Sprinkle sugar on top. Bake at 375F for 40-45 minutes.
Apple Lasagna
Comments or Information: .
8 lasagna, uncooked2 cans (20 ounce) apple pie filling
Cheese filling:
2 cups shredded cheddar cheese
1 cup low fat Ricotta cheese
1 egg, beaten
1 teaspoon almond extract
1/4 cup white sugar
Topping:
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg
Prepare pasta according to package directions, drain. Spread one can apple pie filling in a greased 9x13x2-inch pan, slicing any extra-thick apples. Layer four lasagna over apples. In a bowl, mix together cheese filling ingredients; spread evenly over pasta and top with he remaining four lasagna. Spoon remaining can of apple pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes before serving.
Apple Pine Nut Tart
Comments or Information: Tarte Moilleuse aux Pommes, Provence.
Pastry1 1/4 cups flour
7 tablespoons unsalted butter, at room temperature, cut into pieces
1 egg yolk
3 tablespoons superfine sugar
3 tablespoons water
Filling
6 tablespoons milk
1 whole egg, plus 1 egg yolk
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla
3 tablespoons unsalted butter, at room temperature
1/2 cup ground almonds
1/4 cup powdered sugar
1 tablespoon dark rum
1/4 cup fig or apricot jam
3 tablespoons water
1 large Granny Smith apple, peeled, cored, and cut into 1/2 inch dice
1 cup pine nuts
Pastry
Combine flour and butter in a food processor and mix until blended. Add the egg yolk, sugar, and 1 tablespoons of the water and pulse until the pastry gathers in a mass on the blade. Add some of the remaining water if it’s too dry. Transfer to a floured work surface and form into a ball. Cover with plastic wrap and refrigerate for 1/2 to 2 hours. Roll out into a 12 inch round, about 1/8 inch thick. Transfer to an 11 inch tart pan with a removable bottom and press to fit.
Filling
Heat milk in a saucepan over medium heat until small bubbles appear along the edges of the pan. Remove from heat. In a bowl, whisk together the egg and egg yolk. Add the sugar and 1 tablespoon of the cornstarch. Pour about half of the hot milk over the egg mixture while whisking. Then pour the egg-milk mixture into the saucepan holding the remaining milk. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 1 1/2 to 2 minutes. Remove from heat and stir in vanilla. In another bowl, beat the butter until creamy. Stir in the ground almonds, then sift in the powdered sugar. Add the rum and remaining 1 tablespoons of cornstarch. Fold in the cooled custard.
In a small saucepan, combine the jam and the 3 tablespoons water. Heat until jam dissolves. Brush a thin layer of the jam on the pastry-lined pan. Spread the filling over the jam layer. Spread the diced apple and pine nuts over the filling, pressing into place gently. Place in 375F oven, and immediately reduce heat to 350F. Bake about 40 minutes until top is golden, rotating pan after about 30 minutes. Serve at room temperature.
Apple Tart
Comments or Information: 14th century, England.
4 apples4 pears
1 cup water
1 tablespoon sugar
2 tablespoons flour
1/2 cup dried figs, chopped
1/2 cup raisins
1 teaspoon cinnamon
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon saffron
Red wine or rum
Pastry for double crust 9 inch pie
Peel and core the apples and pears and slice thinly. Put the cores and skins in a saucepan with the water a little sugar. Boil until reduced by about a third. Toss the fruit in a bowl with the flour, then add the sugar and dried fruits and dates, steeped with the lemon juice and spices in a little red wine or rum. Roll out the pastry and line the pie dish with it. Add the fruit and strain the juice from the cores and skins over the top. Cover with the rest of the pastry and bake at 350F for about 30 minutes.
Apple Tarts with Candied Orange Crust
Comments or Information: England, 16th century.
1/4 cup freshly squeezed orange juice1 tablespoon rose water
1/4 cup sugar
1/4 cup Candied Citrus Peel
2 cooking apples, peeled, cored, and sliced 1/4 inch thick
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter, melted
1 large egg, beaten
Candied Citrus Peel
3 oranges
3 lemons
2 cups granulated sugar
1/2 cup superfine sugar
Crust
1 cup pastry flour
1/4 teaspoon salt
1/2 egg, beaten, cold
1/4 cup butter, cubed and cold
Bring the orange juice, rose water, 2 tablespoons of the sugar, and 1 tablespoon of the citrus peel to a boil. Simmer for 3-5 minutes, or until slightly thickened. Toss the apples with the remaining 2 tablespoons of sugar, the honey, cinnamon, ginger, and butter. Roll out the dough into an 8x10 inch rectangle on a floured work surface. Press the remaining citrus peel into the dough. cut into four 4x5 inch rectangles and place on a greased or parchment-lined baking sheet. Lay the apple slices in a tight row in the center of the rectangles and pinch up the sides of the dough to form an edge. Brush the dough with the egg. Brush the apples with the glaze and bake at 375F for 25 minutes, untiil the crust is golden brown and the apples are tender.
Candied Citrus Peel
Cut the peel from the oranges and lemons, removing any of the white pith. Soak the peels in cold water for 10 minutes. Discard the water and rinse the peels under cold running water. Place in a saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Drain and rinse under cold running water. Repeat the process two more times, rinsing well after boiling. Brint 1/4 cup of water, the granulated sugar, and the peels to a boil for 5 minutes. Remove from the heat and cool in the liquid. Drain and let dry slightly. Place a sheet of parchment on a baking pan. Sprinkle the superfine sugar onto the parchment and toss the peels in the sugar until coated. Discard the excess sugar. Bake the sugared peels for 1 hour at 200F or until dry. Store in an airtight container for up to 1 month.
Crust
Combine flour, 1/2 cup ice water, salt and egg together on a cold surface until crumbly. Flatten the dough with a rolling pin and place 1/4 of the butter cubes on the dough, keeping the rest of the butter cold. Roll the butter into the dough, fold over, and roll again. Repeat the process 3 more times until all the butter is incorporated. Cover in plastic wrap and refrigerate for at least 1 hour.
Next Page