Monday, August 13, 2012

Agave Apple Tart


Agave Apple Tart

Core and Chop 2 large Apples
Place Chopped Apples in a 2 quart saucepan.
Add 1/4 cup of Golden Raisins and /or Raisins
Add 1/4 cup Agave Nectar
1 tsp. of Cinnamon
1/4 tsp. ground Clove
1/4 cup water
2 splashes of Tequila

Let Simmer on moderate heat. The goal is to soften and carmelize the apples, and completely reduce the liquid, creating a fruit filling for the tart.


Meanwhile, finely chop 1/2 cup of Black Walnuts. Add Walnuts to the Fruit filling just as the last of the liquid is being reduced.


Remove Fruit filling from heat and let cool.
 Make Pie crust as follows:
1/2 cup All Purpose Flour
1/2 cup Butter or Shortening
5 tblsp. cold Water

Cut Shortening into Flour with a fork, very well, so that mixture resembles small peas. Sprinkle in the water 1 tblsp. at a time, and continue to mix with the fork, as each tablsp. water is added. Form a ball of flour. Cut the ball of flour into 2 halves. Roll 1 half ball of flour into a rectangular shape. Place the rolled rectangle of dough onto a lightly greased cookie sheet. Spread the cooled fruit mixture onto the rectangular dough, as shown, leaving about 1/2 to 1 inch of dough perimeter. 


 Curl the 1/2 to 1 inch perimeter of dough up onto the Fruit filling. Roll second half of dough ball and cut into strips. Criss Cross the strips of dough over the fruit filling, As shown.

You can also use any excess Pie dough to add a decorative garnish, if desired.
Bake at 350' until pie crust is golden. 




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