| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Spanish | Dessert | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Butter |
| 1/2 | c | Sugar |
| 1 | Egg yolk | |
| 1 1/2 | c | Sifted flour |
| 1 | ds | Salt |
| 1/8 | ts | Baking powder |
| 1 | c | Milk |
| 1/2 | Lemon peel | |
| 3 | Egg yolks | |
| 1/4 | c | Sugar |
| 1/4 | c | Flour |
| 1 1/2 | tb | Butter (margerine) |
| 1/4 | c | Sugar |
| 1 | tb | Lemon juice |
| 1/2 | ts | Cinammon |
| 4 | Apples (cored; pealed, & sliced into about 1/4 inch wedges) | |
| Apple; apricot, or any jelly of choice |
INSTRUCTIONS
CRUST CUSTARD TOPPING Preheat oven to 350 degrees F. Cream sugar, and butter together. Add remaining ingredients, and mix until it forms a ball. Take the dough, and mold it into a springform pan, or pie tin. Place in cool place until ready to use. Mix the lemon juice, cinammon, and sugar together. Add to the apples and stir to coat. Can be done ahead of time. Place lemon peel into milk. Bring milk to boil, and then simmer for 10 minutes. In the mean time, mix together the egg yolks and sugar in a heavy sauce pan. When milk is done, slowly add it to the yolk mixture, stirring constantly over a low heat. While stirring over a low heat, slowly wisk in the flour. Continue stirring until the mixture is smooth and thick. Remove from heat. Add the butter, and mix slowly until melted. Pour the custard into the crust. Place the apples on top to form a single or double layer. When complete, place the torte into a 350 F oven for about 1 hour. Remove and cool. When cool, heat the jelly of choice, and dribble over the top of the apples. Allow the jelly to cool. Serve. I normally double the amount of custard. I've tried apple, peach, and apricot jellies as the topping. All tasted good. Also, 4 apples are generally too much for the torte. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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