French Apple Tart

Today I share my version of French Apple Tart, the Classic Apple Tart, "Tarte aux pommes"!

I always bake Apple Pie, but this time I wanted to finally get to use my new tart pan and try something different. I was sure we were going to love this recipe, so I made this tart for the first time on my daughter Topaz's birthday. As I had mentioned in the post I dedicated to Crystal's on her birthday, HERE, we don't bake cakes for our birthdays, however there may be exceptions. It is not that we don't like cakes, but because I bake almost daily we get to eat good cake almost all the time, and that takes away the magic or surprise of  a birthday cake.This is why we prefer our favorite or any other exquisite dessert on birthdays.

The only thing I regret is that you won't be able to taste this by only reading this post, but let me assure you it was Délicieux!

Receta deTarta de Manzana en español: AQUÍ

I know you would like a piece right now....

French Apple Tart

by Mari @ Mari's Cakes October-12-2011

For apple lovers this is a delicacy. It is an ideal tart to serve in any season. Very easy to make and to devour. Enjoy!

Ingredients:

• Pie dough - Pâte Brisée recipe and step-by-step: HERE
• 7 baking apples (3 for the purée, 4 to decorate)
• ½ cup white or brown granulated sugar (100 g)
• 2 Tablespoons butter (28 g)
• A pinch of nutmeg or cinnamon
• 2 Tablespoons lemon juice (30 ml)
• ¾ cup icing sugar (96 g)
• 2 Tablespoons diluted peach or apricot jam
• vanilla ice cream or crème fraîche (optional)

Instructions:

1. Prepare pie dough following the instructions in Easy Pie Crust post. While dough is in the fridge, in a skillet melt butter, add the sugar, spices and the three apples previously chopped and sprinkled with 1½ teaspoon of lemon juice. Mix well. Simmer at medium heat for 10 minutes until apples are soft and can be easily mashed with a fork or back of a spoon. Cook until thickened, and cool.  2. Preheat oven to 375˚F (190˚C). Meanwhile peel the remaining apples, cut them into thin slices and sprinkle with lemon juice to prevent them darkening. Roll the chilled dough into a 13” circle and fit on a 11” tart pan. Gently press dough down so that the bottom and sides of pan are covered. Trim of any excess dough. Fill with the cooled applesauce. 3. Arrange the apples decoratively over filling, overlapping them. Sprinkle with the confectioner's sugar and place in middle rack of the oven. Cook until apples are tender and have a golden color, about 45 minutes. While tart is still hot, brush with diluted apricot jam. Serve cold or hot. If you would like, serve it with a scoop of vanilla ice cream or crème fraîche. Notes:
a) It is not necessary to grease the pan, because this type of dough already has enough grease.
b) Use any of these apples: granny smiths, golden delicious or macintosh apples. I used fuji apples.

 Total time: 1 hour 45 mins Yield: serves 10 

 En español: AQUÍ

This post is dedicated to my lovely daughter Topaz, may the Lord bless you with many more years of health, happiness an wisdom. Know always that you are my blue eyed princess!

My people have done two evils:They have turned away from me,the spring of living water. And they have dug their own wells,which are broken wells that cannot hold water. - Jeremiah 2:13

You are welcome to visit and follow my other blog: Delights and Wisdom.

Prune Jam, MERMELADA de CIRUELA PASA

It has been quite a while since I published a jam recipe, so I decided on one of the finest and favorite jams to use as a filling or topping on the Dominican Cake, prune jam. You may use it on any other cake your heart and tummy desires, and as a filling for cookies and sweet empanadas. Because  this jam is dark color, its texture may not be appreciated in the photo, but I assure you it tastes delicious. Prunes (dried plums) are well known for their high fiber content, minerals and antioxidants. Selecting this fruit for jam is a great sweet and healthy option. Hope you can make this recipe at home, especially for the upcoming holidays. Enjoy!

En español: AQUÍ

Prune Jam, Mermelada de Ciruela Pasa

by Mari's Cakes October-03-2011

Prune jam ideal to use as spread or as a filling for cakes and cookies.

Ingredients:

• 1 pound prunes (455 g)
• 1 pound sugar (400 g) may be more or less to your taste
• 4 cups water (946 ml)
• ½ teaspoon vanilla (optional)
• 1 ½ Tablespoons lemon juice (20 ml)

Instructions:

1. Clean and soak prunes overnight. I buy them seedless but if yours are not seedless, it is much easier to remove the pits the day after hydrating.2. Drain the prunes and place them in a pot with 4 cups of water. Cook over medium heat for 15 to 20 minutes or until prunes are soft.3. With a hand blender or fork mash the prunes. Add sugar and lemon juice, leave on medium-high heat (20-25 minutes) stirring constantly with a wooden spoon until thickened or until desired consistency is obtained. It thickens more when cooled.4. Store in sterilized jars or leave to cool to use as a filling in cakes or cookies immediately.  Notes:
Leave it overnight in water to hydrate, this helps to soften faster, meaning less cooking time, but is not necessary. You can wash, drain and cook at once without hydrating.

Total time: 40 mins Yield: 3 ½ cups

En español: AQUÍ

Be sure that no one pays back wrong for wrong, but always try to do what is good for each other and for all people. - 1 Thessalonians 5:15

One year ago: Guava Marmalade

Young Coconut Dessert, DULCE de COCO TIERNO

In my kitchen today .... sweet young coconut cream dessert or Dulce de Coco Tierno as we call it here. Although we have many coconut trees in our farm, I must confess that this is the first time I made this dessert.  It was not until my aunt, Nidia, who came to visit and made some delicious coconut dessert with coconuts from our farm, that I got inspired to prepare some myself. I always procrastinated making this dessert until now, I had all the ingredients and it was just a matter to start preparing it. I am happy with the outcome because it is another of my hubby's favorites that I've learned to prepare! The second time I made this recipe, I doubled the amount because one batch is not enough for us. I hope you make this recipe and enjoy it as much as we do. If you can't get tender coconut meat in you area, mature coconut or grated coconut could be used.

En español: AQUÍ

 Below you can see part of the coconut, tangerine and orange trees that we planted ten years ago in our farm.

Lately I have very little time to update my blog, as much as I would like. Why? My dream for a few years now, has been to get a Siberian Husky. Well, this past week it became true. I not only have one, but three Siberian Husky puppies: Suki, Brownie and Mía. But that's not everything..... my husband also bought a German Shepherd for him, Duchess. So you can imagine, all these puppies added to my daily list of tasks, work/baking, different school and college schedules for my daughters, etc. etc. These pets are in addition to the ones we already have: one rotweiler, four chiguaguas, a cat, three turtles, a parrot and the chick pochungo, now almost a rooster. With all this, I am lucky if I get a few minutes to blog :)

Our new pets:

Let me get back on track .... here is the recipe, Enjoy!

My first coconut dessert with young coconut meat.

Second time I prepared it, with mature coconut meat. The result is a more grainy texture, but with the same great taste.

print recipe

Young Coconut Dessert, DULCE de COCO TIERNO

by Mari's Cakes September-19-2011

A Dominican homemade dessert made with a tender coconut meat, milk and sweet condensed milk. I know you'll like this creamy dessert.

Ingredients:

• 3 cups young coconut meat cut into strips
• 1 can evaporated milk
• 2 cups whole milk
• 1 can sweeten condensed milk (405 g)
• pinch of salt
• 1 teaspoon vanilla
• 1 cinnamon stick

Instructions:

1. Wash and chop the tender coconut meat into small pieces with the help of a knife. If you are using a mature coconut meat, see notes below. 2. Mix all ingredients except the sweetened condensed milk. Bring to high heat until boiling point for 5 minutes. Reduce heat to low and add the sweetened condensed milk.  3. Let simmer uncovered for 20-30 minutes or until thickened. At all times you must move with a wooden spoon approximately every two minutes to prevent it sticking bottom of the pot. Cool and serve. 

Notes:
a) If you are using dried coconut or mature coconut meat, you can use a grater or a food processor to chop into very fine and small pieces. You should also allow more time boiling milk (15-30minutes) before putting sweeten condensed milk. This is time will allow it to get more tender before sweetening.

b) You can substitute the evaporated milk with whole milk. Then you would use 3 ½ cups (830 g) whole milk in total.

 Total time: 30 mins Yield: Four 1/2 cup servings

En español: AQUÍ

How can a young person keep his life pure? By living in keeping with your word. - Psalm 119:9