Peachy the Magazine October November 2014 | Page 69

ON THE GO

To make tart dough, combine flour and
salt in the bowl of a stand mixer with
paddle attachment. Add butter and
mix until a coarse meal forms.

Fill the tart rounds with 1 tablespoon of
the apple filling. Crimp the edges of the
tarts, using the tines of a fork. If preparing in advance, freeze until ready to bake.

Combine egg, water and vinegar in
another bowl. Add wet ingredients to
dry ones, mixing only until the dough
comes together, adding more cold
water as needed. Roll the dough into
a disk, wrap in plastic and refrigerate
until ready to use, at least 30 minutes.

When ready to bake, preheat oven to
325°. Brush both sides of each tart with
melted butter. Bake 20 to 25 minutes
on a rimmed cookie sheet; bake 7 to 10
minutes longer if the pies are frozen.

To make apple filling, place apples in a
large pot over medium-low heat. Add all
remaining ingredients except cornstarch.
Stir well to combine. Cook until apples
begin to soften. Remove from heat.

Serve hot. Sprinkle each tart liberally
with cinnamon sugar or powdered
sugar glaze and top with cinnamon ice
cream, if desired (see recipes below). n

CINNAMON ICE CREAM

Strain all liquid from apples into
another container, reserving apples.
Pour the liquid back into the pot and
warm the liquid over medium heat.
Combine cornstarch and 2 tablespoons
cold water into a slurry (thin paste).
Once the liquid on the stove has
warmed, slowly add the slurry, stirring
continuously until smooth.

Let ½ gallon of your favorite
store-bought vanilla ice cream
soften a bit (you don’t want it
completely melted). Place softened
ice cream in the bowl of a stand
mixer with the paddle attachment
and gently fold in 4 to 6 teaspoons
ground cinnamon. Refreeze and
serve on top of the hot apple pies.

Remove the sauce from the heat and
allow it to cool completely. Once
cooled, add back to the apples and stir
to thoroughly incorporate. Refrigerate
until chilled.

CINNAMON SUGAR

To prepare tarts, roll out dough on a
lightly floured surface to 1⁄8 inch thick.
Mold dough into 6-inch flat rounds.

Blend together ½ cup sugar and
1 tablespoon cinnamon.
POWDERED SUGAR GLAZE

Combine ½ cup powdered sugar
and 2 tablespoons warm water.
Whisk until smooth.

OCTOBER NOVEMBER 2014

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