Cuisinart FP-13 Series, Инструкция и книга рецептов

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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 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
• fiber 3g
Flaky Pastry Dough
(Pâte Brisée)
This versatile dough can be used for sweet or
savory treats.
Makes two, single-crust, 9-inch tarts or one,
double-crust pie
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter,
cold and cut into ½-inch cubes
¼ cup ice water
1. Put the flour and salt into the large work bowl
fitted with the large chopping blade. Process
on High to sift, 10 seconds.
2. Evenly disperse the butter on top of the flour
mixture. Pulse until the mixture resembles
coarse crumbs, about 14 pulses. Pour in
water, 1 tablespoon at a time, and pulse until
the mixture just forms a dough—you may not
need all of the water.
3. Divide the dough equally into 2 pieces and
form each into a flat disk. Wrap each with
plastic wrap and refrigerate for at least 30
minutes or until ready to use, up to 1 week.
This dough also freezes well, up to 3 months.
TIP:
For a sweet pastry dough, add 1½ tablespoons
of granulated sugar to the dry ingredients in the work
bowl.
Nutritional information per serving (based on 16 servings):
Calories 150 (66% from fat) • carb. 11g • pro. 2g • fat 11g •
sat. fat 8g • chol. 30mg • sod. 133mg • calc. 0mg • fiber 0g
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