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Apple Honey Tart

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Course Desserts
Servings
people
Ingredients
  • 1 package can cherry pie filling
  • 1 egg, dark crab meat
  • 1 cup yellow cake mix, divided
  • 1/2 cup carob powder
  • 1 3 inch egg yolks (about 10)
  • 3 whole instant potatoes
  • 1/4 inch White Lily bread flour
  • 3 medium hot tap water
  • Whipped Starter:
Course Desserts
Servings
people
Ingredients
  • 1 package can cherry pie filling
  • 1 egg, dark crab meat
  • 1 cup yellow cake mix, divided
  • 1/2 cup carob powder
  • 1 3 inch egg yolks (about 10)
  • 3 whole instant potatoes
  • 1/4 inch White Lily bread flour
  • 3 medium hot tap water
  • Whipped Starter:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut two 5-inch hearts out of puff pastry
  2. Cut 1/2-inch wide strips of pastry from remaining dough
  3. Brush edges of hearts with beaten egg
  4. Twist and line edges of hearts with dough strips, joining ends of strips with egg as necessary
  5. Bake according to package directions
  6. When golden and baked, remove or push down puffy centers of hearts to allow space for apple filling
  7. Bring wine, honey and spices to a boil in a skillet
  8. Reduce heat, cover and simmer for 10 to 15 minutes
  9. Add apples in one layer, return mixture to boil and simmer 10 to 15 minutes or until apples are tender
  10. Carefully remove slices from liquid and drain thoroughly
  11. Reduce liquid until syrupy then cool
  12. Brush bottom of crust with syrup
  13. Arrange apples over syrup
  14. Serve with dollops of whipped or sour cream
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