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Apfelschnitzen

First Published in New Hampshire Seasons
Oonagh's Kitchen (Fall '99)

At one time growing up in London, England we had an Austrian Au pair and she taught my mother how to make some traditional Austrian desserts that I still make today. One in fact was always my birthday cake and special celebration cake.

This apple tart is a simple almond pastry apple tart that is just that bit different, but still straightforward to make. Almonds are sold ready ground in Europe for baking. Also in Europe we bake with a very sour apple known as a Bramley apple, that has real pucker power unless sweetened when it then cooks into a wonderful taste. But I've only heard a request for 'seconds please' with this tart.

Pastry Ingredients

1½ c all purpose flour
¼ c sugar
1 stick (4oz) of butter chilled
1 egg, separated
1/3 c ground almonds (grind slivered almonds with no skin in processor to fine breadcrumbs)
1-tsp. almond extract. (Optional to increase almond taste)

Filling Ingredients

4 large granny smith apples, peeled, cored and thinly sliced.
1 tbsp. flour
1 tsp. cinnamon
¼ c sugar
Sugar to sprinkle

Method

1. Either in food processor or a mixing bowl, mix flour, sugar and ground almonds.

2. Rub in the butter until mix resembles fine breadcrumbs

3. Mix egg yolk and almond extract and add to pastry stirring until soft dough forms. If mix seems too dry which can happen depending on humidity, add 1-2 tbsp. of milk. In today's warm houses the dough should really be chilled for about one hour.

4. Mix apples, cinnamon, flour and ¼ c sugar in same mixing bowl.

5. Divide pastry. Put 2 sheets of saran wrap overlapping on the counter, place a generous half of dough on top and cover with 2 more sheets of saran wrap overlapping. Roll out the pastry, which should co-operate because of the saran wrap and not stick.

6. Remove top saran wraps and place first half of rolled out dough in 9" greased pie plate and fill with apple mix. Roll out second piece of dough the same way. Moisten edges of pie plate dough and cover apple mix with remaining dough. Trim edges with a knife and seal the edges securely with prongs of a fork. Cut a slit in top.

7. Whisk remaining egg white quickly until frothy and brush liberally over top of tart. Sprinkle with about 1-2 tbsp. sugar. The egg white and sugar topping give a lovely scrunchiness to the top of the pastry.

8. Bake in a 375° oven for 45 minutes, covering the top of tart if it is browning too quickly.

Serve warm from the oven with cream.



Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.
 

Send your questions or comments to CookingWithOonagh@yahoo.com
Last modified: March 12, 2000
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