While browsing through the grocery, I came across beautiful, Granny Smith apples at a great price. Of course, any apple dessert will be at the top of my dessert choices and a little scoop of good vanilla ice cream can't hurt! This is SO EASY and will impress with little effort or skill.
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| Ready for Serving |
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Apple Tart Tatin
Desserts
5 lg Granny Smith apples; peeled, cored
2 tb butter
1/2 c brown sugar
or
1/2 c Splenda Brown Sugar Blend
1 ts cinnamon
1/2 c walnuts; chopped
1/4 c Amaretto Liqueur; if desired
1 tb cornstarch
1 pinch salt
1 sheet Pepperidge Farm Puff Pastry; thawed
Apple Tart Tatin
Desserts
5 lg Granny Smith apples; peeled, cored
2 tb butter
1/2 c brown sugar
or
1/2 c Splenda Brown Sugar Blend
1 ts cinnamon
1/2 c walnuts; chopped
1/4 c Amaretto Liqueur; if desired
1 tb cornstarch
1 pinch salt
1 sheet Pepperidge Farm Puff Pastry; thawed
Preheat oven to 400F. Thaw Puff Pastry, covered, on counter top for 30 minutes. Directions will be included with the Pepperidge Farm package.
Core and peel apples. Slice apples and place in bowl. Sprinkle with a tablespoon lemon juice, if desired. Lemon juice prevents apples from darkening, but since this has cinnamon in the spice mix, the color change is not objectionable.
Over medium heat, melt butter, add brown sugar and chopped walnuts. Add sliced apples, cinnamon, salt and Amaretto. Sprinkle cornstarch over top. Stir to blend and cook over medium low heat for 15 minutes.
While apples are sauteing, cut thawed puff pastry a little larger than the skillet size. After cooking, remove from heat to cool slightly. Place pastry over top of cooked apples and slightly tuck the edge into the skillet to prevent apple mixture from boiling out.
Immediately, place in preheated oven for 25 minutes or until golden puffed.
Remove from oven and let set for five minutes....NO LONGER! With a knife, loosen the pastry from the edge of pan and immediately invert onto serving plate. Adjust as necessary to re center on serving plate. I cut small heart shapes from the pastry scraps. Cooked in separate sheet for 15 minutes, cool completely and add to top after inverting.
Cool completely and serve with ice cream or whipped cream is nice.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.87 **
Core and peel apples. Slice apples and place in bowl. Sprinkle with a tablespoon lemon juice, if desired. Lemon juice prevents apples from darkening, but since this has cinnamon in the spice mix, the color change is not objectionable.
Over medium heat, melt butter, add brown sugar and chopped walnuts. Add sliced apples, cinnamon, salt and Amaretto. Sprinkle cornstarch over top. Stir to blend and cook over medium low heat for 15 minutes.
While apples are sauteing, cut thawed puff pastry a little larger than the skillet size. After cooking, remove from heat to cool slightly. Place pastry over top of cooked apples and slightly tuck the edge into the skillet to prevent apple mixture from boiling out.
Immediately, place in preheated oven for 25 minutes or until golden puffed.
Remove from oven and let set for five minutes....NO LONGER! With a knife, loosen the pastry from the edge of pan and immediately invert onto serving plate. Adjust as necessary to re center on serving plate. I cut small heart shapes from the pastry scraps. Cooked in separate sheet for 15 minutes, cool completely and add to top after inverting.
Cool completely and serve with ice cream or whipped cream is nice.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.87 **
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| Walnuts chopped |
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| Brown Sugar and Walnuts ready to saute |
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| Beautiful Granny Smith Apples |
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| After 15 minutes, covered stove-top cooking |
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| Pastry cut to pan size |
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| Right from the Oven! |
Bon Appetit and Enjoy!
1 comment:
Nice...yummy!
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