Coincidentally, the LA Times posted an article on peeling hazelnuts. For my chocolate hazelnut cookies, no need to fully peel the hazelnuts. Just toast, roughly chop, and remove lingering and flaky peels. However, if you suffer from OCD and want to remove the peel completely, read the following article and learn a simple method of removing hazelnut peel. Enjoy! http://www.latimes.com/features/food/dailydish/la-dd-test-kitchen-tips-peeling-hazelnuts-20121112,0,2337115.storyShare on Facebook
Today is election day, a day when folks all around the country will stay up, long enough to learn of the election’s final results. I’m so excited, I’m inspired to share a recipe to commemorate this special day.
If you ask any American, they’ll agree that there’s nothing more American than an apple pie. If you know me, you know I prefer making beautiful tarts over pies. Last week, I had an abundance of apples at home and since Halloween came around, I wanted to share my harvest in the form of baked treats for my loved ones. I decided to make apple tarts for Riva’s family and for my in-laws.
Not having to use a tart or pie pan, these tarts, which I should call galettes, were so easy and fun to make. Served warm with vanilla bean ice cream, I received rave reviews for days!
Here’s the recipe.
Preheat oven to 400 degrees F
2-3 Pounds apples (good choices: Granny Smith, Pippin, Pink Lady, even Gala which I used this week and added 1/8 tsp to (gala only))
3 Tablespoons butter, melted
2 Tablespoons sugar
2-3 Tablespoons sugar mixed with 2 Teaspoons Cinnamon
10 ounce disc of pie dough (recipe to follow)
Roll out pie dough into a 14-inch circle. Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper. Place in refrigerator to it firm for about 10 minutes.
Peel, core, and slice apples about 1/4 inch thick. Toss with 1.5 Tablespoons melted butter and 2 Tablespoons of cinnamon and sugar mixture.
Take dough out of the refrigerator and pour apple mixture around the circumference, leaving a 1.4-inch border. The apples should be about 1.5 layers thick. Fold the dough border over the apples.
Place in the refrigerator to firm up a bit.
Brush the folded dough border generously with butter and then pat the tops of the apples with the rest of the butter. Sprinkle the crust with sugar.
Sprinkle apples with cinnamon and sugar mixture.
Bake on the bottom rack of the oven for 45-55 minutes, until the crust is golden brown on the bottom. Slide off the pan and cool on a rack.
Tart and Pie Dough
Yields 2 10-ounce balls of dough, enough for 2 11-inch tarts or one double crust 9-inch pie
1/2 Cup Ice Cold Water
2 Cups All-Purpose Flour
1/2 Teaspoon Salt (omit if using salted butter)
12 Tablespoons (1.5 sticks) Cold Butter, cut into (1/4 inch) cubes
Measure out ice-cold water. Place flour and salt in a stand mixer bowl, fitted with a paddle attachment, and mix at medium-low speed. Stop mixer, add cold cubes of butter, mix on low, pouring the water (not ice) down the sides of the bowl, mixing for 30 seconds or less. Keep adding water if the dough doesn’t come together (don’t want it too wet). Divide the dough in two, bring together each half into a ball. Wrap each ball in plastic and compress each ball, flattening into discs. Let rest, refrigerated, for 1 hour or longer. Before rolling out, remove from the refrigerator until malleable, but not soft. Choose a smooth and cool surface to roll out the dough. Dust the surface lightly with flour. Place dough on surface and dust the top lightly with flour. Roll a circle about 13-14 inches in diameter.
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