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Category: Tarts
Prep Time: Cook Time: Total Time:
•3 sheets of phyllo, thawed if frozen
•2 teaspoons plus 1 tablespoon sugar
•2 McIntosh or other firm apples, peeled and cut into 1/2-inch wedges
•1 tablespoon fresh lemon juice
•1/4 cup apple juice
•1 tablespoon butter, plus 2 teaspoons melted butter, for brushing phyllo
•1 tablespoon Cognac or apple juice
Pinch of ground ginger
Pinch of cinnamon
Finely chopped crystallized ginger
Directions
1.Preheat the oven to 350 degrees. On a work surface, stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.
2.Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.
3.Work the phyllo into the ring mold as you would a handkerchief into a
pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.
4.Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.
5.Divide the apples among the shells and sprinkle with crystallized ginger.
Makes 4 servings
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Caramelized Apples in Phyllo Tarts
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Category: Tarts
Prep Time: Cook Time: Total Time:
•3 sheets of phyllo, thawed if frozen
•2 teaspoons plus 1 tablespoon sugar
•2 McIntosh or other firm apples, peeled and cut into 1/2-inch wedges
•1 tablespoon fresh lemon juice
•1/4 cup apple juice
•1 tablespoon butter, plus 2 teaspoons melted butter, for brushing phyllo
•1 tablespoon Cognac or apple juice
Pinch of ground ginger
Pinch of cinnamon
Finely chopped crystallized ginger
Directions
1.Preheat the oven to 350 degrees. On a work surface, stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.
2.Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.
3.Work the phyllo into the ring mold as you would a handkerchief into a
pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.
4.Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.
5.Divide the apples among the shells and sprinkle with crystallized ginger.
Makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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