![]() Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Shake the colander to get as much liquid as possible. Strain the apples in a colander over a medium bowl to catch all the juice. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Melt the butter over medium-high heat in a large skillet. Add the sugar and toss to combine evenly. ![]() (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.įorm the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.įor the filling: Put the lemon juice in a medium bowl. ![]() Add the egg and pulse 1 to 2 times don't let the dough form into a ball in the machine. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. ![]()
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