Sunday, October 10, 2010

APPLE TART with CHAI WHIPPED CREAM

1 puff pastry sheet ( allow to thaw about 30 minutes)
6 peeled and thinly sliced apples (your choice)
1 cup orange juice
1/c cup cranberry juice
1/4 cup sugar
1 teaspoon  pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon cinnamon sugar (for sprinkling)

As you are slicing the apples into very thin slices, place them in a waiting bowl of water and 1/2 cup of the orange juice (enough water added to soak all of the apples. I don't like the taste left when lemon juice is added so I use orange juice.)
Once you have finished slicing the apples set them aside soaking in the orange juice water mix.
Next in a saucepan, put the  remaining orange juice and cranberry juice and  add the spices, mix well and reduce it by almost half stirring every so often watching not to burn. 
In a sprayed tart pan place the pastry sheet, and push the dough around to fit the pan. Trim any that hangs over the sides. 
In a large bowl, place the "drained" apple slices add the reduction and the sugar and stir so all of the apples are covered. Place the apple slices in the prepared tart pan save enough slices to arrange in a pretty design for the top layer. The tart pan I use is one that the bottom lifts away from the sides. And because of this some of the juices can drip out, so I sit the pan on aluminum foil then put it in the oven(so I don't have a gooey mess in the bottom of my oven).
Bake at 400 degrees for 35-40 minutes. When done, remove from oven and sprinkle with the cinnamon sugar and allow to cool. 
Serve with a dollop of "Chai Whipped Cream"
(see below)

Chai Whipped Cream
1 tub of Cool Whip
1 heaping Tablespoon of instant Chai Tea Mix
(Trader Joes sells it, so does Tastefully Simple (oh my Chai) I would think most grocery stores would carry this)

Place the contents of the tub in a bowl, and sprinkle in the Chai, then just put it back in the tub for storage.



  

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