| 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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