Published: 10/21/2015 - Updated: 10/21/2015
Apples are a fruit that can be found year round, but there’s no better time for apples than the fall. There’s nothing better than filling your house with the aroma of apples and cinnamon in a cake or pie. But apples can definitely be used in lots of different ways during this time of the year, filling your mouth with a delicious treat on cold fall afternoons.
Apples also provide a lot of benefits. They are especially rich in pectin. This is useful for making jams and also helps reduce cholesterol levels in the blood. Apples also help control digestive problems because of their fiber content. They are also good antacids for controlling gastritis and heart burn. This cleansing fruit also helps control fluid retention. These are just a few of the numerous benefits that can be obtained by this fruit during this time of the year. So make your table shine with these recipes listed below.
Recipe for Apple Compote
- 3 apples
- 1 ½ c. water
- 1 c. sugar
- 1 stick of cinnamon
- Add the water and sugar to a pot and boil until the sugar is completely dissolved. Boil down until the mixture slightly thickens.
- Once the syrup is ready, prepare the apples by peeling each one, cutting out the core. Cut the apples into cubes, don’t worry if they’re not very even, because they’ll dissolve with the recipe.
- Add the previously diced apples to the syrup. Add the cinnamon.
- Cover the pot and cook the apples until softened, approximately 30 to 40 minutes.
- Serve the compote with a bit of ice cream, or whatever you prefer to make a simple, warm treat.
For the tart crust:
- 300 grams flour
- 150 grams butter
- ¼ tsp. salt
- 1 Tbsp. sugar
- 4 to 5 Tbsp. water
For the filling:
- 4 to 5 green apples
- 30 grams sugar
- 1 Tbsp. water
- 1 tsp. cinnamon
- 1 Tbsp. apricot jam
To make the tart crust:
- Cube the butter. Make sure it is cold so that it mixes appropriately with the flour.
- Create a volcano with the flour, salt and sugar. Pour them into a deep bowl and then shape, then add the butter and stir into a grainy, crumbly mixture.
- Form the volcano once again, and pour the water into the middle of the dough, slowly, to prevent the dough from being too runny. Only add just enough so that the dough can form.
- Shape in into a disc and refrigerate for at least 1 hour so that the dough can rest, creating the perfect texture.
For the tart filling:
- Peel the apples, then cut them into quarters. Remove the core.
- Thinly slice the apples, and set aside. You can put the apples in a bit of lemon water to ensure that they don’t oxidize.
- Spread out the dough that was resting, shaping it slightly larger than the pan.
- Place in the slightly greased pan, and shape to the contours.
- Add the apples, placing them one on top of the other until the entire surface is covered. Fill within the edges, then fold the edges over top.
- Add the cubed butter, and spread them around different areas of the tart.
- Mix the cinnamon with the sugar, then sprinkle the sugar and cinnamon on top.
- Bake for 35 minutes at 180? C until the crust is firm and slightly golden. Make sure the apples are soft.
- Mix the tablespoon of apricot jam with a bit of water, then heat. Using a brush, varnish the tart with it.
- ¾ c. flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 4 green or Gala apples
- 2 eggs
- ¾ c. sugar
- 1 Tbsp. vanilla
- 100 grams butter
- Peel the apples and remove the core. Cut them vertically in the middle, then once again down the middle horizontally. Thinly slice the apples.
- In a bowl, beat the eggs until slightly spongey, and slowly add the sugar until well combined.
- Add the vanilla, and slowly add the flour and butter, having previously cut the butter into the flour.
- Add this mixture to the apples, then stirs until all the apple slices are covered with the crumbles.
- Grease and flour a baking pan, and pour the apples into it.
- Bake for 30 minutes at 180? Celsius until the crumbles are slightly golden.