Category Archives: Apple

Charo”Set” For Dessert

What’s better than a dainty and delicious macaron? A macaron tart!  Much less time consuming, this dessert feeds a full table of guests and is the perfect sweet ending to beautiful seder.  Keeping with the Passover theme, I thought it would be so much fun to create a macaron inspired with the flavors of the seder.  Horseradish, parsley, egg and potato were all out…but charoset caught my attention.  Apples, walnuts and cinnamon…now that is something I can work with!
A cinnamon macaron crust, apple buttercream frosting, all accompanied by a ground walnut and apple butter compote…the result is amazing!
Enjoy and have a very happy Pesach!

Charoset Macaron Tart

Serves 6-8

Cinnamon Macaron Crust

4 Egg Whites
1 2/3 Cup Powdered Sugar
1 1/3 Cup Almond Flour
Pinch of Salt
¼ Cup Granulated Sugar
1 tsp. Cinnamon

Apple Butter Buttercream

½ Cup Butter or margarine, softened
1 ¼ Cup Powdered Sugar
¼ Cup Apple Butter

Walnut and Apple Butter Compote

½ Cup Ground Walnuts
½ Cup Apple Butter
 
Preheat oven to 280 degrees F. Line two baking sheets with parchment paper.  With an electric mixer, beat egg whites until foamy, slowly add in granulated sugar 1 tablespoon at a time and beat until the egg whites reach stiff peaks, about 5 minutes.

In a separate bowl, whisk the powdered sugar, almond flour, salt and cinnamon together.  Fold the flour mixture into the egg whites until thoroughly combined. 

On one cookie sheet, scoop out ½ the batter, about 1 ¼ cups.  Scoop the other half on the other sheet. With a spatula, carefully spread each of the mixtures into an 8 inch circle.  With the back of a spoon, try to even out the top.  Let sit for 15 minutes to dry and develop a crust.  Place in the oven and bake for 15 minutes.  Remove from oven and let cool.

In a bowl add the butter, powdered sugar and apple butter.  With an electric mixer, beat until the mixture is combined and it becomes soft and spreadable.

Carefully turn one of the macarons over and peel the parchment paper of the bottom.  This will be the bottom of your tart.  Evenly spread the buttercream over the macaron.  Carefully flip the other macaron over and peel off the parchment paper.  Place the side facing the pan on top of the buttercream.  Sprinkle with powdered sugar

Combine the walnuts and apple butter in a separate bowl and serve a few tablespoons with each serving of the macaron tart.

 

 

 

Have a SWEEEET New Year!

As the new year approaches, I want to wish everyone a very happy new year full of all the happiness you desire!  May you be able to see the hand of Hashem in every event and moment of your life!
On another note, to bring in the new year, let me introduce you to a delicious apple tart.  I make this a lot and is a nice twist to the classic apple pie.  It’s sweet and tart all at the same time! B’teavon and Shana Tova!

French Apple Tart
12 Servings
Pie Shell (Best Pie Crust In The World!)
2 Lemons (1 1/2 tsp. lemon zest and 2 Tbs. Juice)
4 Granny Smith Apples (2 lbs), peeled and cored (Reserve 2 for top)
4 Golden Delicious Apples (2 lbs), peeled and cored (Reserve 1 for top)
6 Tbs. Earth Balance
1/2 C. + 2 Tbs. Sugar
1 1/2 tsp. Vanilla Extract
1/4 tsp. Ground Nutmeg
1/3 C. Apricot Preserves

Make pie crust as directed and press the dough in a tart pan with a removable bottom.  Bake for 20 minutes with pie weights on top of the crust. 

In a large saute pan, melt 4 Tbs. of butter over medium high heat.  Add sliced apples and cook for 5 minutes. Cover, reduce heat to medium and cook 1 minutes, until the apples are very tender/  Stir in lemon peel and juice,1/2 C. sugar, vanilla, and nutmeg.  Cook, stirring frequently, 25-30 minutes until puree is very thick and reduced to about 2 1/4 Cups. Cool

Preheat oven to 375.  Thinly slice remaining reserved apples.  Spoon puree in tart shell and arrange apple slices, overlapping in concentric circles on the top of the puree. Melt the remaining 2 Tbs. earth balance and brush apple slices with the butter and sprinkle with the 2 Tbs. Sugar.

Bake for 45-50 minutes until the apples are tender when pierced with a knife.  Cool tart and remove side of pan and cool completely.  When cool. brush apple slices with preserves.  If preserves arnt’ thin enough, add the preserves and a little water in a saucepan till slightly warm and spreadable.