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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 293
% Daily Value**
Total Fat 15g
23%
Saturated Fat 2g
3%
Unsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 103mg
4%
Total Carbohydrate 39g
13%
Dietary Fiber 4g
15%
Sugars 17g
Protein 3g
Vitamin A  1%Vitamin C  26%
Calcium  2%Iron  6%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple Pizza Tart with Mulled Cider Glaze

Recipe Tags: Fruit Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Pound Puff Pastry store bought
3 Granny Smith Apples (to 4)
2 Tablespoons Sugar Brown
1 Cup Apple Cider (up to 1)
1 Stick Cinnamon approx 3 inches long
1/2 Teaspoon Extract Of Vanilla (up to 2)
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Directions:

1. Thaw pastry in wrapper according to package instructions.

2. Refrigerate until ready to use. Heat oven to 450 degrees.

3. On a floured surface, roll out pastry in one direction to a 14-inch square.

4. Prevent rolling pin from sticking by lightly sprinkling pastry with flour, brush away excess; rotate dough a quarter turn after each pass.

5. Using a 12-inch tart pan as a guide, trim pastry to form a circle.

6. Fold it in half, transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and chill at least 15 minutes.

7. Peel the apples, and place them in a large nonreactive bowl with lemon juice and rinds to prevent discoloration.

8. Add just enough water to cover. Cut each apple into quarters, and remove core; slice thinly (no more than 1/8-inch thick) with a sharp knife.

9. Remove pastry from refrigerator, and, working quickly, arrange apple slices in neat, concentric circles to about 1/2 inch from edge of pastry.

10. Sprinkle with 2 tablespoons sugar, and bake for 15 minutes; rotate baking sheet after 7 minutes for even baking.

11. While tart bakes, prepare mulled cider glaze by combining cider, cinnamon, sugar and vanilla in a saute pan.

12. Cook over medium heat 12 to 15 minutes, stirring frequently, until mixture thickens and reduces to a syrup a quarter to a third of its original volume.

13. Keep warm until brushed onto tart. Reduce heat to 375 degrees.

14. Remove tart; place an inverted 12 inch tart ring around it to keep edges from burning.

15. Brush lightly with glaze (reserve a quarter of still-warm glaze for serving); return tart to oven 10 to 15 minutes, or until apples begin to caramelize.

16. Remove tart from oven; carefully brush with remaining glaze.

17. Cool 15 minutes; slice into wedges with a pizza wheel.

18. Serve with ice cream or a dollop of creme fraiche.

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Dietary Notes:
This recipe is very low-sodium with 102.67mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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