APPLE AND HONEY FINANCIER TART
Provided by Francois Payard
Yield Makes 1 9 1/2-inch tart
Number Of Ingredients 20
Steps:
- Sift together the confectioners' sugar, flour, and salt into a bowl.
- Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and shape into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. The dough may be well wrapped and frozen for up to 1 month.
- Let the dough stand at room temperature for 15 minutes to soften. Flour 2 pieces of parchment paper. Dust the disc of dough lightly with flour and place in between the parchment sheets. Roll the dough into a 12-inch circle. Lift the dough in the parchment, remove 1 sheet, and flip to transfer the dough into the tart pan. Press the dough into the pan and roll the pin over the top of the pan to remove excess dough. Prick the bottom of the tart shell all over with a fork. Chill the tart shell for 20 minutes. (The tart shell can be refrigerated for up to 24 hours.)
- Preheat the oven to 350° F. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
- In a food processor, pulse the slivered almonds until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whisk to combine.
- In another medium bowl, combine the cooled browned butter, egg whites, honey, and cream. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
- and fragrant, about 5 minutes. Add the diced apples, honey, and Calvados and cook, stirring occasionally, until it no longer tastes of alcohol, 2 to 4 minutes. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Transfer the apples to a bowl and stir in the 1/4 cup reserved liquid.
- Place the dough-lined tart pan on a rimmed baking sheet. Spread the apple filling evenly in the tart shell. Scrape the financier batter over the apples, covering them completely.
- Bake the tart until the top is golden brown and a toothpick inserted into the center comes out clean 45 to 50 minutes,. Place the tart on a wire rack.
- Put the honey in a heatproof glass bowl and microwave on high until hot, 10 to 15 seconds (or heat in a small saucepan). Brush the honey over the top of the hot tart. Cool the tart completely before serving.
HONEY-GLAZED GERMAN APPLE CAKE RECIPE BY TASTY
This delicious butter cake is a slightly sweeter and more festive spin on a German tea-time classic. Making this cake a day ahead of serving allows the apples to infuse the cake, and it means there's one less thing to do the day of. Pair with ice cream or fresh unsweetened whipped cream!
Provided by Betsy Carter
Categories Desserts
Time 1h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 335°F (170°C). Grease a 9-inch (22 cm) tart pan (with a removable base) with butter, then dust with flour, turning to coat evenly and tapping out the excess.
- In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer until light and fluffy, 2-3 minutes.
- Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
- Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
- Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
- Cut lobes off of the apples, then discard the cores.
- Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple. Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
- Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
- Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it's done.
- In a small bowl, mix together the honey and water.
- Brush the honey mixture over the top of the warm cake.
- The cake can be served immediately, but it is even better the next day, as the apples will infuse the cake with their flavor when left to sit covered at room temperature overnight. Remove the tart ring, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 29 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, Sugar 18 grams
APPLE HONEY GLAZE
Just an experiment for a glaze to pour over smoked mahi mahi fillets. These measurements are approximate. Apparently it was suitable since dinner was very quiet the first time I made it. Big hit at my house.
Provided by DOZER5000
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 69.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 96.1 mg, Sugar 65.3 g
HIDDEN APPLES AND HONEY CAKE
At the Rosh Hashanah meal, apples and honey symbolize the hope for a sweet new year. While this next-level cake isn't traditional, it's a fun dessert you can serve for the holiday or really anytime you want to impress. Scented with warm spices like cinnamon, cardamom, allspice and nutmeg, it requires just two bowls and no special equipment to whip up. And that's not even the best part: When you cut into the loaf, entire slices of tart apples are revealed. At the very end, everything is drizzled with a salted honey glaze for a dessert that is sure to knock their socks off.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
- Stand each apple upright (with what would have been the stem-side up) on a cutting board. Working with 1 apple at a time, slice the apples vertically 1/4 inch thick, squeezing together the slices to keep the shape of the whole apple as intact as possible. Immediately place it into the prepared loaf pan, keeping the shape of the whole apple intact with the slices parallel to the long sides of the pan. Repeat with the remaining 2 apples.
- Combine the flour, sugar, baking powder, cinnamon, cardamom, allspice, nutmeg and 1/2 teaspoon salt in a medium bowl. Whisk together the eggs, vegetable oil, buttermilk, vanilla and 1/2 cup honey in another medium bowl until smooth. Add the flour mixture to the honey mixture and whisk until the batter is smooth. Pour the batter over the apples in the loaf pan, scraping the bowl with a rubber spatula to make sure all the batter is used. Gently tap the pan 3 times on the counter to evenly distribute the batter throughout the apples.
- Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely, 1 hour to 1 hour 15 minutes. Invert the cake onto a serving platter.
- Whisk the confectioners' sugar with 1 teaspoon water, 1/4 teaspoon salt and the remaining 1 tablespoon honey in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve at room temperature. Store in an airtight container for up to 1 week.
APPLE-HONEY BUNDT CAKE
Apples and honey, two main players on the Rosh Hashanah table, are the stars of this cake. The apples provide a nice tart sweetness while the honey adds a deep, rich flavor that pairs nicely with the spice blend in this cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 10 to 12 slices of cake
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
- Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
- Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
- Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.
APPLE HONEY BUNDT CAKE
The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
Provided by JAYDA
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
- In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
- Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 60.2 g, Cholesterol 31 mg, Fat 24.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 352.9 mg, Sugar 38 g
FRESH APPLE CAKE WITH HONEY GLAZE
I found this recipe on a FaceBook page called Slice of Life!!! It is so good and moist I just had to share it.
Provided by Ann McCue
Categories Other Snacks
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325 degrees lightly grease or spray bundt pan
- 2. In a bowl mix the apples, walnuts, vanilla and cinnamon. set aside. In a seperate bowl sift together the flour, soda and salt.
- 3. Beat sugar,oil and eggs in large bowl. Add dry ingredents and beat until combined. (Batter will be thick) Fold in apple mixture.
- 4. Scrape batter into sprayed bundt pan and bake on center rack for 1 to 1 1/2 hours. ( mine took 1hr 15 minutes) Allow cake to cool 45 minutes or so. turn onto plate and drizzle with glaze
APPLE HONEY CAKE WITH HONEY ALMOND GLAZE
Found this tasty cake in a local paper. It is good for snacking or dessert or to take along for a barbecue.
Provided by waynejohn1234
Categories Dessert
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 20
Steps:
- Line a 9 inch square baking pan with foil, allowing a 2 inch overhand on 2 sides of pan; grease foil.
- In a bowl whisk together flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, nutmeg, cloves and salt.
- In a large bowl beat egg with brown sugar until thick and creamy.
- Combine milk, oil and honey; add to egg mixture and blend.
- Stir in flour mixture.
- Fold in apples; spread in prepared pan.
- Bake at 350 approximately 35 minutes or until cake tester comes our clean.
- To prepare glaze:
- In a small saucepan, bring honey, apple juice and cardamom to a boil;.
- reduce heat and simmer for about 5 minutes or until slightly thickened stirring occasionally.
- Place cake on wire rack and gently poke several holes in cake with fork.
- Carefully pour warm glaze over cake.
- Sprinkle with toasted almonds.
- Allow to cool about 10 minutes and then lift cake out of pan using foil handles.
- Serve warm or at room temperaturre.
- Preparation time includes glaze.
Nutrition Facts : Calories 344.9, Fat 11.9, SaturatedFat 1.5, Cholesterol 21.6, Sodium 171.7, Carbohydrate 58.2, Fiber 2.9, Sugar 40, Protein 5.1
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GLAZED APPLE BUNDT CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (53)Category CakeCuisine AmericanTotal Time 2 hrs 30 mins
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
- Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
- As it cools, prepare the brown sugar glaze. Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often. Without stirring, allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 5 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
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