French Apple-Almond Tart

This recipe was found in Bon Appetit magazine. It is superb.

CRUST

• 2 large EGG YOLKS
• 2 TBSP Calvados or brandy
• 11/4 cups All purpose FLOUR
• 2 TBSP SUGAR
• 1/4 TSP SALT
• 9 TBSP ( 1 stick plus 1 TBSP) chilled unsalted butter, cut into 1/2 inch pieces.

FOR CRUST

1. Stir egg yoks and Calvados in small bowl to blend.
2. Combine FLOUR, SUGAR and SALT in processor.
3. Add BUTTER, cut in, using on/off turns, until BUTTER is size of small peas.
4. With machine running, add YOLK mixture.
5. Process until large moist clumps form. Gather dough into ball; flatten into disk.
6. Wrap doug in plastic; refrigerate until cold. ( about 1 hour). You can make this one day ahead, Keep chilled, Let soften slightly before rolling out.)
7. Roll out dough on lightly floured surface to 14 inch round.
8. Transfer to 11 inche diameter tart pan with removable bottom.
9. Fold overhand int and press, forming double-thick sides. Chill while making filling.

FILLING

• 11/4 cups blanched slivered ALMONDS
• 3/4 cup plus 2 TBSP SUGAR
• 2 large EGGS
• 3 TBSP Calvados or brandy
• 1 TSP VANILLA EXTRACT
• 1/2 TSP ALMOND EXTRACT
• 1/4 TSP SALT
• 6 TBSP (3/4 stick) unsalted BUTTER, room temperature
• 3 tart green APPLES, peeled, quartered, cored, cut into 1/8 inch-thick wedges
• 1/4 cup APRICOT PRESERVES

FOR FILLING

1. Combine ALMONDS, 1/4 cup SUGAR, EGGS, 1 TBSP CALVADOS, EXTRACTS and SALT in processor.
2. Blend until soft paste forms.
3. Add 4 TBSP BUTTER, blend 10 seconds, Spread in crust .Chill until firm (about 45 minutes)
4. Meanwhile, stir APPLES, 1 TBSP CALVADOS and 1 TBSP SUGAR in large bowl. Let stand 30 minutes.
5. Preheat oven to 400 degreees F.
6. Drain apples, overlap in concentric circles atop filling.
7. Melt 2 TBSP BUTTER; brush over apples. Springkle with 1 TBSP SUGAR.
8. Bake tart 15 minutes. Reduce temperature to 350 degrees F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stire preserves and 1 TBSP Calvados in small saucepan over low heat until preserves melt. Strain into small bowl, brush over apples. Cool. ( Can be made 8 hours ahead. Let stand at room termperature).

Buttermilk Chocolate Cake a la Fannie

My husband spent his summers at Tenannah Lake in upstate New York and his mom always seemed to have this wonderful cake on the counter, to be eaten with a cold glass of milk to satisfy a Midnight urge for something sweet. It is irresistible!

BUTTERMILK CHOCOLATE CAKE a la FANNIE
(PREHEAT OVEN TO 350 degrees. Bake for 35 minutes)

• 11/2 cups FLOUR
• 1/2 cup BUTTERMILK
• 1/2 cup CRISCO
• 11/4 cup BROWN SUGAR
• 3 EGGS
• 1 tsp BAKING SODA
• 1/2 cup COCOA POWDER mixed with 1/2 cup COFFEE
• 1 tsp VANILLA

ICING

• mixture of COCOA, softened BUTTER, SUGAR, RUM to taste
• topped with WALNUT halves.

DIRECTIONS

We do not have directions for the rest of the cake however, I suggest that you butter and flour a 9x12 rectangular baking pan.

1. Cream eggs, brown sugar and crisco in a mixer.
2. Combine the cocoa powder, coffee, and vanilla
3. Combine the flour and baking soda
4. Alternately add the flour mixture, and buttermilk, finally stirring in the cocoa powder/coffee/vanilla mixture.
5. Pour into pan and bake for 35 minutes.
6. Cool on a rack.
7. Mix icing until smooth and ice the cake once it has cooled. ENJOY!

Sour Lemon Squares

I found this recipe in Maida Heatter's New Book of Great Desserts and with minor modifications, I have sent it to each of my children while they were attending college. It is a real family favorite, present at every family celebration. I have adapted the crust for Passover and hope that this becomes a favorite in your family.

PASTRY BASE

• 3 OUNCES (3/4 stick) UNSALTED BUTTER
• 1/4 TEASPOON SALT
• 1/4 CUP LIGHT BROWN SUGAR, FIRMLY PACKED
• 1 CUP SIFTED ALL-PURPOSE FLOUR

Adjust the rack to the center of the oven and preheat the oven to 350 degrees. Line and 8x8x2 inch square pan with foil, turn the pan upside down. Center a square of foil over the pan, fold down the sides and corners to shape it, remove it, turn the pan right side up, place the foil in the pan and press it into shape. Place a piece of butter in the pan, palce the pan in the oven and melt, then brush the butter over the bottom and halfway up the sides. Let the pan cool and then place it in the freezer.

In a small bowl, cream the 3 ounces of BUTTER, Beat in the SALT, SUGAR, and then the FLOUR ( or do this in a food processor). Place the dry ingredients in the bowl, with the steel blade, cut the butter into pieces and add the butter until thoroughly mixed.

Place the mixture in mounds over the bottom of the cold pan. and PRESS it to make a smooth and firm layer on the bottom of the pan.

BAKE for about 18 minutes until the crust is lightly colored. Meanwhile, prepare the Lemon Layer.

LEMON LAYER

• Finely grated rind of 2-3 medium sized LEMONS
• 6 TABLESPOONS of Fresh LEMON JUICE
• 2 EGGS (graded large, extra-large or jumbo)
• 3/4 cup Granulated SUGAR
• 2 TABLESPOONS sifted all-purpose FLOUR(cornstarch for Passover)
• 1/4 teaspoon double-acting BAKING POWDER ( available for Passover)
• Confectioners SUGAR (after baking) (extra-fine sugar for Passover)

In a small cup mix the rind and juice and set aside.

Beat the eggs well, add the sugar, flour , and baking powder and beat for 1 minute at HIGH speed. Stir in the rind and juice.

Pour the lemon mixture over the hot bottom crust.

Bake for 25-30 minutes until the top is lightly colored and dry to the touch; when it is done it will feel spongy and custardy, not dry or stiff.

Completely cool in the pan and then chill in the freezer for about half an hour. You can freeze it at this point ( covered to prevent freezer burn). The cake will only be about 1/2 inch deep.

Use a long, heavy, sharp knife and cut the cake into squares. Wpe the blade after making each cut. I usually use water to clean the blade. Strain confectioners sugar generously over the top just before serving.

They may be served cold, or at room temperature. I usually double the recipe and use a 9x12 rectangular baking pan.

PASSOVER CRUST ADAPTATION

• 3/4 cup BUTTER ( or margarine)
• 5 oz ( 1/2 -10 oz can) Almond MACAROONS, mashed
• 1/2 cup ground ALMONDS
• Pinch SALT

Use the procedure as above and bake for 12-15 minutes. Proceed with the rest of the recipe. ENJOY!