Puff Pastry Apple Tart

                                         

I love apple tart! A while back, I bought Pampas Frozen Puff Pastry at Presto Citta Mall..and was wondering what to do with it...chicken pie? sausage rolls? chicken pot pie? some vol-au-vent with whipped cream and fresh berries? hmmm...many days have passed since the day I purchased the puff pastry...and somehow on Aidiladha I decided to bake this puff pastry apple tart. I had a can of applesauce in my cupboard waiting to be used and I decided this is the time to use it as well. This apple tart can be made in a jiffy but you need to let the frozen puff pastry thaw in advance so that it can be rolled out. Here is the recipe and give it a go..for this sized apple tart I only used 2 grany smith apples :)

                                           

Puff Pastry Apple Tart

Source: Martha Stewart

Ingredients:

• 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed (I used Pampas frozen puff pastry)
• All-purpose flour, for surface
• 1 large egg, lightly beaten, for egg wash
• 1/2 cup fresh or good-quality applesauce
• 3 Granny Smith apples, peeled, cored, and cut into thin wedges (I used 2)
• 1 ounce (2 tablespoons) unsalted butter, melted
• 2 tablespoons sanding sugar, for sprinkling
• 2 tablespoons apricot preserves (I didn't use)
• 1 tablespoon water
• Confectioners' sugar, for dusting (optional)
• Whipped cream, for serving (optional)

Directions

1. Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
2. Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
3. Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
4. Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.

Yummy Homemade Granola Bars

I've never really liked the choice of granola bars available at the supermarkets...I think some are just too sweet and the combination of ingredients..hmm...some of it I like...some I don't like..and by the way...they can be very pricey! I like the ones that taste chewy and crisp at the same time..but some of the ones that come in packets are kinda soft and somehow the taste of packed oats that are not crisp..tends to taste a little pasty ..hmm..not really my thing I guess.To find the right granola bar for me is quite a task..so i gave up. Haven't had a granola bar for 5 years...hahha..but suddenly I came across a recipe on footnetwork.com by barefoot contessa and i decided to give it a whirl!

I did make some adjustments as I read the reviews and made a conclusion that it might be too sweet for my husband. He doesn't like things too sweet :) Anyways...me too! All I can say about this recipe is "thumbs up!". A great basic granola recipe that we all can work on and tweek to our own liking. You don't have to follow the recipe to the T....but if you like the ingredients in the original recipe, go ahead and give it a try. I think these will keep well in an airtight container for many many days (if they ever last that long).

Homemade Granola Bars (original recipe)
Source: Barefoot Contessa

Ingredients

• 2 cups old-fashioned oatmeal
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots 
• 1/2 cup dried cranberries

• Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

My Version of Homemade Granola Bars
(based on the above recipe but tweeked to my liking)

• 1 cup old-fashioned oatmeal (toasted)
• 1 cup (heaped) rice krispies
• 1/2 cup toasted coconut flakes
• 1/2 cup sliced almonds
• 1/2 cup dessicated coconut (toasted)
• 1/2 cup nestum/ cereal
• 3 tablespoons butter
• 1/3 cup honey
• 1/3 cup corn syrup
• 1/4 cup muscovado 
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup sesame seed (toasted)
• a handful of flaxseed (don't need to toast)
• 1/2 cup (heaped) dried cranberries
• a handful of cashewnuts (toasted)
• a handful of walnuts (toasted)

• Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds,cashewnuts,walnuts, sesame and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the nestum/cereal.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, corn syrup, muscovado sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the falxseed, toasted coconut flakes and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature. (I baked it for 30 mins for a crispy crunchy granola bar...you can bake it for less if you want them more chewy)

optional ingredients:
chocolate chips, bittersweet choc chips, raisin, apricots, dates, dried apples, figs, hazelnuts, almond slivers, peanuts, pumpkin seeds, sunflower seeds, cornflakes, and oh sooooo many more!