Free Recipe Maple-Glazed Apple Tart 2

Recipe Type: D Recipes

Recipe Preparation: bake

Cooking Ingredients for Maple-Glazed Apple Tart 2 Recipe

1 ts Dry yeast
1 tb Maple syrup
1/2 c Warm water, 105 to 115
-degrees
1-1/2 c Bread flour
1 ts Salt
1 tb Walnut oil or vegetable oil,
-divided
Vegetable cooking spray
1 lb Peeled Granny Smith apples,
-cored and thinly sliced
1/4 c Chopped walnuts
1/2 c Maple syrup

Maple-Glazed Apple Tart 2 Preparation

Dissolve yeast and 1 tablespoon of syrup in warm water in a small bowl, and let stand 10 minutes. Combine flour and salt in food processor. With processor on, slowly add yeast mixture and 2-1/2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball. Turn dough out onto a lightly floured surface, and knead lightly 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12-inch circle; place on a baking sheet coated with cooking spray. Brush dough with remaining oil; let dough rise 30 minutes or until puffy. Arrange apple slices, overlapping, in a circular pattern over dough. Bake at 425 degrees for 10 minutes. Sprinkle walnuts over apple slices, and bake an additional 10 minutes. Remove from oven; set aside. Place 1/2 cup of syrup in a small, heavy saucepan, and cook over medium-high heat until the syrup reaches thread stage (230 degrees). Remove from heat, and let the syrup cool slightly (about 1 minute). Drizzle syrup over apple. Yield: 8 servings (serving size: 1 wedge). Per serving: 203 Calories; 3g Fat (13% calories from fat); 4g Protein; 42g Carbohydrate; 0mg Cholesterol; 270mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, March 1995, page 93 Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 8

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