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pastry flour>flour sugar butter egg yolks heavy cream apples sugar butter brandy cream flour oats brown sugar cinnamon salt
Viewed: 47 - Published at: 7 years agoIngredients
- 3 1/2 c. pastry flour">flour (available at specialty groceries)or possibly all-purpose flour">flour
- 2/3 c. sugar
- 10 1/2 ounce butter
- 2 x egg yolks
- 1/4 c. heavy cream plus additional
- 8 x apples, peeled and cut into wedges
- 1/2 c. sugar and 2 Tbsp. each nutmeg and cinnamon
- 3 ounce butter
- 3 ounce brandy
- 1 1/2 ounce cream Crumb topping
- 1 c. all purpose flour
- 3/4 c. uncooked oats
- 3/4 c. brown sugar
- 1/2 Tbsp. cinnamon
- 1/8 tsp salt
Method
- In the mixer with the dough hook, combine flour and sugar.
- Add in butter, cubed, to flour mix till dough has coarse, mealy look.
- In separate bowl, combine egg yolks and heavy cream.
- Add in this to the flour, and mix till dough forms.
- If dough is very dry, add in more cream, one tsp.
- at a time, but dough should just come together.
- Refrigeratefor 2 hrs.
- Press into bottom of lightly greased or possibly non-stick 9-by-13-inch pan.
- Bake for 15 min at 325 degrees.
- To make filling:Preheat large saute/fry pan.
- In warm pan, add in the butter, apples, sugar, nutmeg and cinnamon.
- Saute/fry till the apples are a nice caramel color.
- Deglaze pan with brandy and finish with cream.
- Pour apple mix over baked crust.
- To make crumb topping:In the mixer with the paddle, combine all the ingredients till crumbly.
- Top apples with crumb topping.
- Bake at 325 degrees for 45 min or possibly till topping is lightly browned.
- Top with vanila ice cream or possibly whipped cream dusted with cinnamon/nutmeg.
- Note:This recipe can be made in individual ramekins.
- Press dough into bottom of ramekins, fill each with apple mix and top just as directed in recipe above.
