| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | October 199 | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | McIntosh apples, about 6 |
| 1 | lb | Purple or red plums, about |
| 4 halved | ||
| and pitted | ||
| 3/4 | c | Sugar |
| 1/4 | c | Apple juice |
| 2 | T | Fresh lemon juice |
| 1/2 | c | Hazelnuts, toasted and |
| skinned | ||
| procedure follows | ||
| 3 | T | Sugar |
| 1 1/3 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1 | Stick unsalted butter | |
| softened 1/2 cup | ||
| 1 | Egg yolk beaten lightly with | |
| tablespoons water | ||
| 2 | Egg whites | |
| 1/3 | c | Sugar |
INSTRUCTIONS
2 Make applesauce filling: Quarter and core apples (do not peel). In a 5-quart saucepan simmer apples, uncovered, with remaining filling ingredients 2 hours, or until mixture is reduced to about 3 3/4 cups. (Stir mixture frequently during last 30 minutes of cooking to prevent scorching.) Force mixture through a food mill fitted with coarse disk or a medium-mesh sieve into a bowl, discarding solids, and chill. Applesauce may be made up to 3 days ahead and chilled, covered. Preheat oven to 375F. Make cookie crust: In a food processor grind hazelnuts fine with sugar, flour, and salt. Add butter and pulse mixture well. Add yolk mixture, 1 tablespoon at a time, pulsing after each addition, and pulse mixture until it forms a dough. Press dough onto bottom and up side of a 10-inch tart pan with a removable fluted rim. Bake crust in middle of oven 25 minutes, or until browned lightly, and cool in pan on a rack. Crust may be made 3 days ahead and kept, covered, in a cool dry place. Spread applesauce onto crust. Preheat oven to 450F. Make meringue: In a bowl with an electric mixer beat egg whites with a pinch salt until they hold soft peaks. Add sugar gradually, beating whites until they hold stiff peaks. Transfer meringue to a pastry bag fitted with a 1/2-inch star tip and pipe some in a lattice pattern over filling. Pipe remaining meringue onto edge of tart to make a decorative border. Bake tart in middle of oven 10 minutes, or until meringue is golden, and chill 30 minutes or up to 3 hours. To toast and skin hazelnuts: Preheat oven to 350F. In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool. Gourmet October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2899
Calories From Fat: 1158
Total Fat: 133.4g
Cholesterol: 428.5mg
Sodium: 1300.2mg
Potassium: 835.5mg
Carbohydrates: 404.2g
Fiber: 10.7g
Sugar: 267.3g
Protein: 37g