Manual Cuisinart FP1300 Expert Prep Pro (page 75 of 81) (English)

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DESSERTS

This classic French dessert is a sure way to impress guests.

This recipe is more advanced than our Quick Apple Tart on page 73, so

choose your comfort level.

APPLE TART

Makes one, 9-inch tart

1. Insert Dicing Grid and Disc. Dice 3 apples. Put apples

into a medium saucepan with the butter, sugar and

lemon juice. Gently simmer over low heat until very tender

and liquid, about 30 to 40 minutes. When apples are done

cooking, remove from heat, stir in vanilla extract and cool.

2. While apples are cooking, blind bake the pastry dough:

Preheat oven to 350°F. On a lightly dusted surface,

roll out the pastry dough into a circle about ¹∕8 inch thick.

Transfer to a 9-inch tart pan (with removable bottom)

and gently press dough into the sides and bottom of

pan. Use the rolling pin to roll over the tart pan and trim

the edges of the dough. Gently prick the bottom of the

pan with the tines of a fork, being sure not to go all the

way through. Coat a piece of aluminum foil with nonstick

cooking spray. Place, sprayed side down, onto the top of

the dough in the tart pan. Fill with pie weights (dried

beans or rice can be used). Bake until bottom of crust is

no longer wet, about 20 minutes. Gently remove foil

with pie weights and continue baking until golden

brown,

an additional 10 to 12 minutes. Remove pan from oven

and cool slightly.

3. While apple mixture and tart shell are cooling, adjust the

Slicing Disc to setting 3. Insert the Slicing Disc and slice

remaining 2 apples. Toss with 1 teaspoon cinnamon.

Reserve in bowl.

4. Pour cooked and cooled apple mixture into the tart pan

and spread evenly. Arrange apple slices over the apple

mixture in concentric circles. Brush with 1 tablespoon

melted butter. Bake until apple slices are soft and lightly

golden, about 25 to 30 minutes.

5. Remove from oven and brush with the warm apricot jam.

Let cool slightly in pan and then carefully remove from pan.

Serve warm.

Nutritional information per serving (based on 8 servings):

Calories 287 (47% from fat) | carb. 37g | pro. 2g | fat 15g

sat. fat 11g | chol. 41mg | sod. 138mg | calc. 11mg | ﬁ ber 3g

½ RECIPE FLAKY PASTRY DOUGH

(PAGE 72)

5 APPLES (ABOUT 2 POUNDS) OF

YOUR CHOICE, PEELED, HALVED

AND CORED, DIVIDED

2 TABLESPOONS UNSALTED BUTTER,

PLUS 1 TABLESPOON MELTED

¼ CUP GRANULATED SUGAR

1 TABLESPOON FRESH LEMON JUICE

1 TEASPOON PURE VANILLA EXTRACT

UNBLEACHED, ALL-PURPOSE

FLOUR, FOR ROLLING

NON-STICK COOKING SPRAY

¼ CUP APRICOT JAM, WARMED

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Cuisinart FP1300 Expert Prep Pro Manual

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