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Recipe Name: Apple Pizza Tart With Mulled Cider Glaze Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1/2 Pound(s) Puff pastry, store bought
All-Purpose Flour
3 Granny Smith apples, to 4
Juice and rinds of 2 lemons
2 Tablespoon(s) Sugar
=== GLAZE ===
1 Cup(s) Apple cider
1 Cinnamon stick
1/2 Teaspoon(s) Vanilla extract
Ice cream or creme fraiche
1 Other Carbohydrates
Thaw pastry in wrapper according to package instructions. Refrigerate
until ready to use. Heat oven to 450 degrees. On a floured surface,
roll out pastry in one direction to a 14-inch square. Prevent rolling
pin from sticking by lightly sprinkling pastry with flour, brush away
excess; rotate dough a quarter turn after each pass. Using a 12-inch
tart pan as a guide, trim pastry to form a circle. Fold it in half,
transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and
chill at least 15 minutes. Peel the apples, and place them in a large
nonreactive bowl with lemon juice and rinds to prevent discoloration.
Add just enough water to cover. Cut each apple into quarters, and
remove core; slice thinly (no more than 1/8-inch thick) with a sharp
knife. Remove pastry from refrigerator, and, working quickly, arrange
apple slices in neat, concentric circles to about 1/2 inch from edge
of pastry. Sprinkle with 2 tablespoons sugar, and bake for 15 minutes;
rotate baking sheet after 7 minutes for even baking. While tart bakes,
prepare mulled cider glaze by combining cider, cinnamon, sugar and
vanilla in a saute pan. Cook over medium heat 12 to 15 minutes,
stirring frequently, until mixture thickens and reduces to a syrup a
quarter to a third of its original volume. Keep warm until brushed
onto tart. Reduce heat to 375 degrees. Remove tart; place an inverted
12 inch tart ring around it to keep edges from burning. Brush lightly
with glaze (reserve a quarter of still-warm glaze for serving); return
tart to oven 10 to 15 minutes, or until apples begin to caramelize.
Remove tart from oven; carefully brush with remaining glaze. Cool 15
minutes; slice into wedges with a pizza wheel. Serve with ice cream or
a dollop of creme fraiche. Source: "Martha Stewart Living Magazine,
Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas -" Per serving: 107 Calories (kcal); trace Total
Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg
Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 1/2 Fruit; 0 Fat; Recipe by: Martha Stewart Converted
by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 291
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.5mg
Potassium: 106.8mg
Carbohydrates: 65.7g
Fiber: 1.6g
Sugar: 21g
Protein: 5.4g

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