Side Pannel
Maple-Glazed Apple Tart
Ingredients List
- 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
Directions
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.
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.
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