The Perfect Fall Dessert (It’s This Rustic Apple Tart!)


Rustic Apple Tart

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“I love baking with puff pastry! It’s flaky, delicious, and (best of all) ready to use in the freezer section of your grocery store. Today, I’m using puff pastry as the crust in a rustic apple tart. This dessert really couldn’t be easier — just score a border in your pastry before adding your apples and brushing everything with a quick egg wash before baking. After 35 minutes, this beautifully seasonal dessert is ready to serve (we suggest bringing out some vanilla ice cream, too!).”

1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Flour, for work surface
3 Granny Smith apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly, or apricot jam

1. Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.

2. Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

3. In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

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Pumpkin Butterscotch Fudge


best-pumpkin-fudge-recipe

Ingredients

2.5 cups granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter
1 cup half-and-half
1/2 cup canned pumpkin
3/4 tsp pumpkin pie spice
dash of ground cloves
1 (12-ounce) package butterscotch chips
1 (7-ounce) jar marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans or walnuts (optional)

Instructions

Line an 8-inch or 9-inch square pan with foil.
Butter the foil generously and set aside.
Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer.
Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
Add the marshmallow creme and stir until blended.
Add the vanilla and nuts and stir until combined.
Pour into prepared dish and cool.
Cut into squares and store in an airtight container.

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Stuffed Jack-O-Lantern Bell Peppers


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6 bell peppers, any color

1 pound ground beef

1 egg

4 slices whole wheat bread, cubed

1 small onion, chopped

1 small tomato, diced

2 cloves garlic, minced

1/2 cup chili sauce

1/4 cup prepared yellow mustard

3 tablespoons Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

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Maple Bacon Biscuits


maple-biscuits
Ingredients (Yields 24 Biscuits.)
1 pound bacon, cut into 1/2-inch pieces
3 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
3/4 cup plus 2 tablespoons maple syrup, divided
3/4 cup plus 2 tablespoons buttermilk
1 egg yolk
1 egg
1 tablespoon heavy cream
Fleur de sel

Method
Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.
Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.
Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.Makes 2 dozen biscuits.

Note: Fleur De Sel , I knew a few might be wondering as I did what this was. This is from Wikipedia

Fleur de sel (“flower of salt” in French; French pronunciation: ​[flœr də sɛl]) or flor de sal (in Portuguese, Spanish and Catalan) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans.[1] Traditional French fleur de sel is collected off the coast of Brittany, most notably in the town of Guérande (Fleur de Sel de Guérande being the most revered), but also in Noirmoutier, Île de Ré[2] and Camargue.

Flor de sal also has a large production in Portugal,[3] mostly in Aveiro District and in Algarve, being commercialized worldwide from the ancient salt production regions existing in this country, by traditional methods, with high certified quality standards. It is an artisanal food product. Due to its relative scarcity and its labor-intensive production, flor de sal (flower of salt/fleur de sel) is one of the most expensive salts.

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