Sweet Treat

Maple-braised, Brûléed, or baked into a BUT­TERY PUFF pas­try, ap­ples are the stars of win­ter’s most ir­re­sistible desserts

Condé Nast House & Garden - - ADDRESS BOOK -

Yeasted Ap­ple Cake Serves 12

6T un­salted but­ter, melted, slightly cooled, plus more for han­dling dough

7g ac­tive dry yeast (about 21/4t)

2/3 cup light brown sugar

1 large egg, room tem­per­a­ture 3 cups all-pur­pose flour

1/2 cup sour cream, room tem­per­a­ture

2t finely grated orange zest

1/3 cup fresh orange juice 2t bak­ing pow­der

1t kosher salt

Streusel and assem­bly 1/2 cup all-pur­pose flour 1/2 cup rolled oats 1/3 cup light brown sugar 2T gran­u­lated sugar

1t ground cin­na­mon kosher salt

6T un­salted but­ter, melted,

slightly cooled

4 large firm bak­ing ap­ples,

halved, cored, thinly sliced

11/2 cups ic­ing sugar

2T (or more) fresh orange juice

1. But­ter a 33x23cm shal­low bak­ing dish. Mix yeast, 2T brown sugar and 1/4 cup warm wa­ter in the bowl of a stand mixer; let sit un­til it foams, about 5 min­utes. Whisk in egg and re­main­ing brown sugar, then stir in 1 cup flour and mix with a wooden spoon. Sprin­kle re­main­ing

2 cups flour over but do not mix in. Cover with cling­film and let sit in a warm, draft-free spot un­til mix­ture is puffed and flour has cracks in places, 60 to 90 min­utes. 2. Add sour cream, orange zest and juice, bak­ing pow­der and salt, and mix on medium speed with dough hook un­til smooth and elas­tic, about 4 min­utes. Add 6T but­ter in 2 batches, mix­ing well in be­tween; beat un­til a soft, slightly glossy, sticky dough forms, about 4 min­utes.

3. Us­ing but­tered fin­gers, pat dough into dish evenly. Cover and let sit in a warm, draft-free spot un­til nearly dou­bled in size, 60 to 70 min­utes.

Streusel and assem­bly 1.

Just be­fore dough is fin­ished ris­ing, pre­heat oven to 180°C. Pulse flour, oats, brown sugar, gran­u­lated sugar, cin­na­mon, and a pinch of salt in a food pro­ces­sor a few times to com­bine. Add but­ter and process in long pulses un­til the con­sis­tency of that of moist crumbs. 2. Work­ing with sev­eral slices at a time, fan out ap­ples slightly and ar­range over dough; sprin­kle streusel over. Bake un­til ap­ples are ten­der and a skewer comes out clean, 35 to 45 min­utes. Trans­fer to a wire rack and let cool. 3. Whisk ic­ing sugar, orange juice and a pinch of salt in a medium bowl, adding more orange juice by the tea­spoon­ful as needed, un­til ic­ing is thick and smooth and falls in a slowly dis­solv­ing rib­bon. Driz­zle over cake. Braised and Brûléed Ap­ples with Ice Cream Serves 8

4 cups un­fil­tered ap­ple cider

3/4 cup pure maple syrup 4T un­salted but­ter

2T ap­ple cider vine­gar pinch of kosher salt

4 large firm bak­ing ap­ples, halved, cored

1/4 cup heavy cream

1 cup sugar

1 litre vanilla ice cream can­died or un­salted, roasted

nuts, to serve Spe­cial equip­ment: A blow torch (op­tional)

1. Bring ap­ple cider, maple syrup, but­ter, vine­gar and salt to a sim­mer in a large heavy pot over medium-low heat, stir­ring to melt but­ter. Add ap­ples in a sin­gle layer (you might need to cook in batches) and re­turn liq­uid to a gen­tle sim­mer. Cook, turn­ing ap­ples halfway through, un­til a skewer slides eas­ily through flesh but ap­ples stay in­tact, 20 to 25 min­utes; set aside.

2. Re­move ap­ples from pot with a slot­ted spoon and place, cut side up, on a rimmed bak­ing sheet; set aside. Bring liq­uid in pot to a boil over medium-high heat. Cook, swirling oc­ca­sion­ally, un­til re­duced to a thick caramel with bubbles that slowly ex­pand and then pop, 15 to 20 min­utes. Add cream and stir un­til sauce is smooth. Re­duce heat to low and keep sauce warm while you brûlée the caramel ap­ples.

3. Sprin­kle cut sides of the ap­ples with sugar and caramelise with blow torch (al­ter­na­tively, place un­der a hot grill, about 3 min­utes). 4. To serve, scoop ice cream into bowls; place an ap­ple half, brûléed side up, in each. Driz­zle with warm caramel

sauce and top with nuts. Do

ahead: Ap­ples can be braised 1 day ahead. Let cool in liq­uid, then cover and chill. Re­heat over low be­fore con­tin­u­ing. Ap­ple and Fig Cus­tard Serves 8

4T un­salted but­ter, plus more

for greas­ing

2T de­mer­ara sugar, plus more for sprin­kling

1/2 cup gran­u­lated sugar

2t finely grated lemon zest 1 vanilla pod, halved length­wise 3 large eggs, room tem­per­a­ture

2/3 cup whole milk, room tem­per­a­ture

2T ap­ple brandy or dark rum

3/4 cup crème fraîche, room tem­per­a­ture

1/2 cup all-pur­pose flour 1t kosher salt, plus more

4 large firm bak­ing ap­ples, peeled, cored, sliced into 11/2cm rings

170g fresh mis­sion figs, halved length­wise

1.

Place rack in top third of oven; pre­heat to 230°C. But­ter a shal­low 2-litre bak­ing dish and sprin­kle with de­mer­ara sugar. Com­bine gran­u­lated sugar and zest in a medium bowl. Scrape in seeds from vanilla pod; save pod for an­other use. Mas­sage zest and seeds into sugar un­til mix­ture is very fra­grant. 2. Blend eggs in a blender un­til very frothy, about 1 minute. With mo­tor run­ning, grad­u­ally stream in milk, then brandy. Add sugar mix­ture, crème fraîche, flour and 1t salt and blend just un­til smooth. Let cus­tard rest while you roast the ap­ples. 3. Cook re­main­ing 4T but­ter in a small saucepan over medium heat, stir­ring of­ten, un­til but­ter foams, then browns (do not let it burn), about 5 min­utes. Re­move from heat and add ap­ples, a pinch of salt and re­main­ing 2T de­mer­ara sugar; toss to coat. 4. Ar­range ap­ples in a sin­gle layer on a rimmed bak­ing sheet. Roast in oven, toss­ing halfway through, un­til caramelised and ten­der, 25 to 30 min­utes. Once ap­ples are cool enough to han­dle but still warm, ar­range in bak­ing dish, re­serv­ing a few slices for top­ping. Add figs, re­serv­ing a few for top­ping. Place dish on a rimmed bak­ing sheet and care­fully pour cus­tard over fruit. Ar­range re­served fruit slices on top. Re­duce oven tem­per­a­ture to 190°C and bake cus­tard un­til golden and cen­tre is firm, 30 to 35 min­utes. Let cool slightly be­fore serv­ing. Do ahead:

Cus­tard can be blended 1 day ahead. Cover and chill. Bring to room tem­per­a­ture and mix gently be­fore pour­ing over fruit. Ap­ple and Nut-but­ter Puff Pas­try Tarts Serves 8

1 sheet frozen puff pasty, thawed all-pur­pose flour, for sur­face 4T peanut or other nut but­ter 4T ap­ple sauce, re­duced and caramelised

2 large firm bak­ing ap­ples, peeled, cored, sliced into 11/2cm wedges

1/4 cup chopped salted, roasted peanuts or other nuts 2T un­salted but­ter, cubed sugar, for sprin­kling

1 large egg

1. Pre­heat oven to 220°C. Roll out puff pas­try on a lightly floured sur­face into a long rec­tan­gle. Cut in half cross­wise (halves should be al­most square). Trans­fer to a rimmed bak­ing sheet lined with bak­ing paper; prick with a fork in sev­eral places. Us­ing a small spat­ula, spread 2T peanut but­ter in the cen­tre of each half to make a 12cm round, then spread 2T ap­ple sauce over top of each nut-but­ter round. Pile up ap­ples in the cen­tre of each pas­try and top with peanuts. Dot fruit with but­ter and sprin­kle with sugar.

2. Beat egg and 1t wa­ter in a small bowl, then brush each pas­try with egg wash and fold up edges around ap­ples, leav­ing the cen­tre open. Press along the folded edges to seal lightly. Brush out­side of pas­try with egg wash and sprin­kle with more sugar. Let chill in freezer, 10 min­utes. 3. Bake tarts un­til puff pas­try is golden, 15 to 20 min­utes. Re­duce oven tem­per­a­ture to 180°C and con­tinue to bake un­til pas­try is deep golden brown and ap­ples are ten­der, 20 to 25 min­utes. Do ahead: Tarts can be baked 6 hours ahead.

Store un­cov­ered at room tem­per­a­ture.

Ap­ple and Fig Cus­tard Ap­ple and Nut-but­ter Puff Pas­try Tarts

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