Рецепт Easy Apple Tart
Look for apples that
are firm with rich coloring. Yellow and green apples with a slight blush are
best.
Your
preference for a sweeter or more tart fruit and whether you plan to enjoy your
apples raw or cooked will guide your choice of variety. Remember that Red and
Golden Delicious are among the sweetest apples. Braeburn and Fuji apples are
slightly tart, and Gravenstein, Pippin, and Granny Smith apples are the most
tart, but retain their texture best during cooking.
Northern
apple season begins at the end of summer and lasts until early winter. Apples
available at other times have been in cold storage or are imported from the
south.
Apples
can be stored for 3 to 4 months periods of time. Cold storage at low refrigerator
temperatures 35 to 40 degrees is able to help minimize loss of nutrients. In
addition, it's helpful to maintain some moisture in the cold storage area, for
example, by inclusion of damp cheesecloth in the crisper bin of a refrigerator.
Over a period of time involving months, there is loss of total polyphenols from
apples, including both flavonoid and non-flavonoid polyphenols. Valuable
amounts of polyphenols and all other nutrients remain. In some food traditions,
cold storage of apples over the winter months is still counted on as a key part
of dietary nourishment from fruits.
You've
no doubt heard the saying, "one bad apple can spoil the whole bunch."
Well, research studies agree. An apple that has been bruised from being dropped
or that has been damaged in some other way will start to release unusual
amounts of ethylene gas. This ethylene gas can pose a risk to other apples that
have not been damaged and decrease their shelf life. It's important to handle
apples with care, and also to remove any damaged apples from groups of apples
stored in bulk.
“Quick
and Easy”, but taste just like an apple pie.
Easy
Apple Tart
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
refrigerator pie crust, from 14.1 oz. package
1
- (20 oz.) can apple pie filling
- 2
- tablespoons light brown sugar
- 1
- teaspoon cinnamon
- 1
- egg, beaten
- 1
- teaspoon sugar
Directions:
Preheat
oven to 425.
Prepare
pie crust according to package directions. Place crust on a tin foil line 12
inch pizza pan.
In
a bowl, combine light brown sugar and cinnamon. Fold in apple pie filling.
Spoon
apples center of crust, leaving a 2 inch edge. Fold edge of crust up over
apples, folding crust.
Brush
crust with egg wash. Sprinkle 1 teaspoon of sugar on crust. Bake 11 to 15
minutes, until crust is golden brown. Enjoy!