Crispy Sesame Apple Tart

Posted on March 10, 2017 by admin
Crispy Sesame Apple Tart
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Ingredients
  1. 250 g / 2 cups flour
  2. 150 g / 1 1/3 stick butter
  3. 1 tbsp sesame seeds
  4. 4 - 5 apples
  5. brown sugar
  6. salt
Instructions
  1. Preheat the oven to 200°C/395°F.
  2. Prepare the crust by combining the flour, a pinch of salt, 100 g/7 tbsps of butter, and enough water to form a ball.
  3. Sprinkle the dough with white sesame seeds as you roll it out with a pin, and place it into the Revol Les Naturels Porcelain Tart Pan, allowing some of the dough to overflow.
  4. Garnish with the apples, which have been cut into thick slices, and then fold the extra dough back over the apples.
  5. Place the rest of the butter, cut into little cubes, evenly over the surface of the tart, and cover it with a thin layer of brown sugar.
  6. Bake for 20-30 min. Air will circulate under the dough thanks to the hound’s tooth pattern and will guarantee a harmonious baking, for a cooked through dessert and yet crisp on the outside.
  7. Dig in!
Notes
  1. ©Revol USA
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Essential Cheese Quiche

Posted on March 10, 2017 by admin
Essential Cheese Quiche
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For the pastry
  1. 1/4 cup warm water
  2. 1 package dry active yeast
  3. 1/4 cup plus 1 teaspoon granulated sugar, divided
  4. 1/2 cup whole milk, at room temperature
  5. 1 egg, at room temperature
  6. 1 teaspoon kosher salt
  7. 1 cup (2 sticks) butter, chilled and cubed
  8. 2 1/2 cups all-purpose flour
For the filling
  1. 6 eggs
  2. 1 cup heavy cream
  3. 1 cup milk
  4. 1/2 teaspoon kosher salt
  5. Pinch of ground black pepper
  6. 2 cups grated cheese, such as Comte and Raclette
  7. Minced chives, for garnish
Instructions
  1. Make the crust first. In a medium bowl, combine warm water, yeast and 1 teaspoon of sugar. Set aside until the yeast foams, about 5 minutes. Add in milk, 1/4 cup sugar, egg and salt, whisking to combine.
  2. In a large bowl, cut the butter into the flour until coarse crumbs form. Stir the wet mixture into the flour mixture until the dough comes together.
  3. Turn the dough out onto a well-floured surface and pat into a square. With a rolling pin, roll it into a 9x13-inch rectangle. Fold the dough into thirds, then roll the dough out again. Repeat the process twice. Finally, fold the dough into thirds once more. Cut the dough in half and wrap each square in plastic wrap. Chill for a minimum of 2 hours, but optimally overnight. The pastry dough can be made ahead of time, and frozen up to 3 months.
  4. Parbake the crust. Preheat oven to 425 F. Roll out one square of dough (save the other square for another use) onto a well-floured surface. Gently press it into the Le Creuset Heritage 9” Pie Dish, crimping the edges to fit. Pierce the bottom with a fork or knife. Line the crust with parchment paper, then fill with dried beans or pie weights. Chill in the freezer for 10 minutes.
  5. After chilling, bake the crust 10 minutes, or until the edges are golden. Remove from the oven and let cool, or cover and freeze until ready to bake.
  6. To make the quiche, preheat oven to 350 F.
  7. In a blender, puree the eggs, cream, milk, salt, pepper and a third of the cheese. Sprinkle another third of the cheese into the bottom of the parbaked pie crust. Pour the egg mixture on top and sprinkle with the remaining cheese.
  8. Shield the edges of the pie crust with foil to prevent the edges from burning. Bake 60 – 80 minutes, or until the quiche is set and golden brown. Allow the quiche to cool slightly before slicing and serving with minced chives.
Notes
  1. Courtesy of Le Creuset, America
  2. © 2017 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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The Lemon-iest Lemon Bars

Posted on March 2, 2017 by admin
The Lemon-iest Lemon Bars
With a shortbread cookie crust and a sweet/ tart lemon filling, these bars are addictive.
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For the crust
  1. 3 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1 1/2 cups (3 sticks) unsalted butter, softened
  4. 3/4 cup confectioners’ sugar, plus more for dusting
For the filling
  1. 3 large eggs
  2. 1 1/2 cups granulated sugar
  3. 3/4 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 1/2 tablespoons freshly grated lemon zest
  6. 3 tablespoons fresh lemon juice
Instructions
  1. Preheat the oven to 350 °F. Line a 9 by 13-inch pan - or (2) 8 x 8 pans as shown above - with parchment paper and set aside.
  2. For the crust, pulse the flour, salt, butter, and confectioner's sugar in a food processor, just until the dough holds together. Press the dough onto the bottom and halfway up the sides the prepared pan. Bake the crust for 15 minutes until just set and slightly browned. Remove from the oven and set aside.
  3. For the filling, combine the filling ingredients in a medium mixing bowl and beat for 3 minutes with an electric mixer. You want the mixture to be a lighter yellow, thicker than when you started, and with a froth of bubbles. Pour the filling over the hot crust.
  4. Bake for 20 to 22 minutes more, or until firm in the middle and lightly browned on top. Cool completely, then dust with additional confectioner's sugar and cut into bars
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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