DINING ROOM IDEAS PAINT COLORS

Recipe for Dinner

Normandy Apple Tart

SERVES 8-10 450 g/1 lb/4 cups self-raising (self-rising) flour

5 ml/1 tsp ground cinnamon 25 g/1 oz/1/2 cup icing (confectioners’) sugar

150 g/5 oz/1/2 cup butter 100 g/4 oz/1/2 cup margarine

3 eggs, beaten

175 g/6 oz/1/2 cup granulated sugar 450 g/1 lb Bramley cooking (tart) apples, sliced 45 ml/3 tbsp cornflour (cornstarch)

90 ml/6 tbsp water Icing sugar, for dusting Cream or Egg Custard Sauce

Grease a large shallow, oblong baking tin (pan). Sift the flour, cinnamon and icing sugar on to a pastry (paste) board. Rub 50 g/2 oz/1/24 cup of the butter and the margarine into the flour mixture. Make a well in the centre and blend in 2 of the beaten eggs and 15-30 ml/1-2 tbsp of water. Mix to a dough and knead lightly. Chill for 1 hour. In a shallow pan, melt the remaining butter with the sugar and cook the apple slices for 5 minutes, stirring well. Blend the cornflour and water and stir into the apple mixture to thicken the juice. Cook for 5 minutes and cool. Divide the pastry into two halves. On a floured board, roll out one half and use to line the base of the greased tin. Prick all over with a fork. Part bake in a preheated oven at 220°C/425°F/gas mark 7 for 8 minutes. Remove from the tin and cool. When cold, spread the apple mixture over the baked pastry leaving an edge around. Brush some of the remaining beaten egg all round. Roll out the remaining pastry to the same size and lay over the top. Press the edges together to seal. Complete the baking of the tart at the same oven temperature for another 8-10 minutes until golden brown. Dust with icing sugar. Serve warm, cut into squares, with cream or Egg Custard Sauce.

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