Serve the warm tart on individual plates with a dollop of whipped cream. ![]() In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Brush the apples with the melted butter and. Fold the dough over the apples in a free-form fashion. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Sprinkle the remaining sugar over the apples. Arrange the apple halves flat side down in the pan. Sprinkle 3/4 of the sugar mixture over the melted butter. Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt. Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. Omaha steaks 6 4 oz caramel apple tartlets 1999 1999 1 count ships from and sold by omaha steaks. In a bowl combine the apple caramel candies 2 tbsp sugar 1 tsp lemon juice and 2 tbsp caramel topping. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate. Omaha steaks 8 4 oz caramel apple tartlets omaha steaks. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Prepare the pie crust according to package instructions.
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